Ingredients:

1 lb Yukon Gold potatoes, peeled and cut into chunks
1/2 cup carrot, peeled and diced
1/2 cup cucumber, thinly sliced
1/4 cup onion, thinly sliced
1/2 cup ham, diced
1/2 cup Japanese mayonnaise

1 teaspoon rice vinegar
1 teaspoon sugar
Salt and pepper to taste

Directions:
Boil the potatoes in salted water until tender, about 10-15 minutes. Drain and let cool slightly.
In a small pot, blanch the carrots in boiling water for 2-3 minutes, then drain and let cool.
Sprinkle the cucumber and onion with a little salt and let sit for 10 minutes to draw out excess water. Rinse and squeeze out the excess water.

In a large bowl, mash the potatoes roughly with a fork. You want some chunks to remain.
Add the carrots, cucumber, onion, and ham to the potatoes.
In a small bowl, mix together the Japanese mayonnaise, rice vinegar, and sugar until well combined.
Pour the mayonnaise mixture over the potato mixture and gently toss to combine. Season with salt and pepper to taste.