Korean Potato Salad

Peel and cut your potatoes into quarters.

Place the potatoes in a medium-sized pot and cover with cold water. Bring the potatoes to a boil. Reduce the heat to medium heat and cook until the potatoes are fork-tender. (They should slide off your fork when you poke the potatoes) 

Drain the potatoes and transfer them to a large bowl. Mash the potatoes using a fork or potato masher until smooth and fluffy. Set it aside.

Place the eggs into a small pot and cover with cold water. Bring to a boil and turn off the heat. Cover the pot and set it a timer for 6 minutes. Transfer the eggs to an ice bath to stop them from cooking longer. Peel and roughly shop.

Thinly slice the cucumbers and sprinkle some salt over them. Let it sit to draw out any excess moisture.  Drain and squeeze out the moisture.

In the meantime, prepare the rest of the produce. Finely dice the apples, carrots, and ham.

Combine all the chopped ingredients with mashed potatoes. Add the mayo, salt, and sugar to the potatoes. Mix everything together until combined. Enjoy as is or serve cold!