Potato Salad with Eggs

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• 700 grams potatoes (peeled and cut into ¾-inch cubes)
  Ingredient note

  Source: 700 grams potatoes (peeled and cut into ¾-inch cubes)
• 140 grams carrots (~ 1 carrot, peeled and cut into 1/3-inch cubes)
  Ingredient note

  Source: 140 grams carrots (~ 1 carrot, peeled and cut into 1/3-inch cubes)
• 100 grams cucumber (~1 Japanese or Lebanese cucumber, sliced)
  Ingredient note

  Source: 100 grams cucumber (~1 Japanese or Lebanese cucumber, sliced)
• 25 grams onions (~1/8 small onion, finely diced)
  Ingredient note

  Source: 25 grams onions (~1/8 small onion, finely diced)
• 1/4 teaspoon + 1/2 teaspoon salt
  Ingredient note

  Source: 1/4 teaspoon salt; Source: 1/2 teaspoon salt
• 80 grams ham (cut into 1/4-inch squares)
  Ingredient note

  Source: 80 grams ham (cut into 1/4-inch squares)
• 1/3 cup mayonnaise
  Ingredient note

  Source: 1/3 cup mayonnaise
• 1 tablespoon rice vinegar
  Ingredient note

  Source: 1 tablespoon rice vinegar
• 2 teaspoons evaporated cane sugar
  Ingredient note

  Source: 2 teaspoons evaporated cane sugar
• 2 each hard boiled eggs (peeled and quartered
  Ingredient note

  Source: 2 hard boiled eggs (peeled and quartered
• As Needed Black pepper
  Ingredient note

  Source seasoning: Black pepper (to taste)

1. Put the bite-sized pieces of potato and carrots into a pot filled with cold water and bring the water to a boil over high heat. Reduce the heat and cook the spuds until they are tender (about 15 minutes).
2. Put the sliced cucumber and onions in a medium bowl and sprinkle with about ¼ teaspoon of salt. Stir this together to ensure the veggies are evenly coated, then let them sweat.
3. Prepare your dressing by whisking the mayonnaise, rice vinegar, sugar, and salt together.
4. When the potatoes are soft enough to easily fall apart, drain them well and add them to the dressing while still hot.
5. Stir this together until the spuds are mostly mashed up, but don't mash the carrots.
6. Massage the cucumbers and onions until they turn translucent, and then squeeze them between your hands to remove any excess liquid.
7. Add the squeezed cucumber, onions, and ham to the potato mixture. Stir everything together until well combined.
8. Plate the potato salad and then top with the boiled eggs and a generous amount of black pepper.