Boil the potatoes and eggs

• Peel and cut the potatoes into chunks, then place them in a saucepan with cold water.
• Boil the potatoes until fork tender, adding the eggs to cook until hard-boiled.
• Drain the potatoes and cool the eggs in cold water, then peel them.

Prepare the vegetables

• Thinly slice the cucumber, sprinkle with salt and let sit, then squeeze out the excess water.
• Thinly slice the carrot and finely slice the red onion.

Mash the potatoes

• Mash the warm potatoes in a bowl, leaving some texture.
• Stir in the rice vinegar and sugar while still warm.

Mix the salad

• Add the chopped eggs, cucumber, carrot and red onion to the potatoes.
• Stir in the mayonnaise and season with salt and black pepper.
• Mix gently until creamy and well combined.

Chill and serve

• Refrigerate the salad until cold, then serve.