Japanese Potato Salad

Method

Peel and cube the potatoes into 1cm pieces, then boil for 8-10 minutes until tender but firm. Drain and cool slightly, then dress with rice vinegar, sugar and salt while still warm. Cut the carrots into similar-sized pieces and briefly boil until just tender, then cool. Hard boil the eggs for 10 minutes, cool and chop into chunks, then dice the cucumber and ham. Combine the cooled potatoes, carrots, eggs, cucumber and ham in a large bowl. Fold through the Japanese mayonnaise gently until everything is evenly coated, season with white pepper, and chill before serving.