Ingredients:

  • 1.1 lb (500g) Russet or Yukon Gold potatoes, peeled and cubed
  • 3.5 oz (100g) carrot, sliced into thin rounds or matchsticks
  • 3 oz (85g) English cucumber, thinly sliced
  • 2 large (100g) hard-boiled eggs, chopped
  • 2 oz (55g) cooked ham, diced
  • 1/2 cup (110g) Japanese mayonnaise
  • 1 tbsp (15ml) rice vinegar
  • 1 tsp (4g) granulated sugar
  • 1/2 tsp (3g) salt
  • 1/4 tsp (1g) black pepper

Instructions:

  1. Place cubed potatoes and carrots in a large pot. Cover with cold water by about 1 inch and add a pinch of salt. Bring to a boil, then reduce to a simmer for 12–15 minutes.
  2. Check that the vegetables are ready when a fork slides into the potato with zero resistance. Drain thoroughly in a colander.
  3. Toss sliced cucumbers with a pinch of salt. Let them sit for 5 minutes, then gently squeeze out the excess water.
  4. Return the drained, steaming potatoes and carrots to the pot or a bowl and mash using a potato masher or fork while still hot.
  5. Let the mashed mixture cool for about 5–10 minutes.
  6. Fold in the chopped hard-boiled eggs, diced ham, and squeezed cucumbers.
  7. Stir in the Japanese mayonnaise, rice vinegar, granulated sugar, and black pepper until well combined and creamy.