Japanese Potato Salad

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 …