Ingredients:

  • 1.1 lbs (500g) Yukon Gold or Russet potatoes, peeled and cubed
  • 1 tsp (6g) salt
  • 1 tbsp (15ml) rice vinegar
  • ½ tsp (3g) granulated sugar
  • 2 medium (100g) carrots, finely diced
  • 1 medium (100g) cucumber, thinly sliced and salted
  • 2 large (100g) hard-boiled eggs, chopped
  • 3 oz (85g) cooked ham, diced
  • 2 stalks (10g) scallions, thinly sliced
  • ½ cup (110g) Kewpie mayonnaise
  • ¼ tsp (1g) ground black pepper
  • ½ tsp (3g) salt

Instructions:

  1. Place cubed potatoes in a pot of cold salted water. Bring to a boil and simmer for 15–20 minutes until fork-tender.
  2. Drain thoroughly. While the potatoes are still hot, return them to the pot and mash them with a masher or fork, leaving some small lumps for a rustic texture.
  3. Immediately stir in the rice vinegar and sugar. Let the potatoes cool slightly to allow the vinegar to penetrate the starch.
  4. Toss sliced cucumbers with a pinch of salt and let sit for 5 minutes. Squeeze out the excess water using a paper towel.
  5. Blanch the diced carrots in boiling water for 2 minutes until softened but still retaining a snap, then drain.
  6. Roughly chop the hard-boiled eggs and ham.
  7. In a large mixing bowl, combine the cooled mashed potatoes, cucumbers, carrots, eggs, ham, and scallions.
  8. Add the Kewpie mayonnaise, black pepper, and salt, then fold together until combined.