Put whole potatoes with skin on in medium pot and add cold water 1 inch above the potatoes. Add 2 tsp salt and start cooking over medium high heat. Cover the lid, leaving it slightly ajar to avoid a boil over. Once boiling, open the lid and reduce heat to medium. Cook on a gentle boil until a skewer goes through a potato smoothly about 20 minutes depending on the potato size.

Wait for the potatoes to cool to body temperature then peel the skins off with a paper towel… be careful not to burn yourself.

Break up and stir the potatoes lightly, leaving some small chunks for texture. Transfer to a large bowl.

While the potato is hot add sherry vinegar and freshly ground black pepper. Set aside to cool.

Whilst the potato is simmering peel the cucumber (leave some skin on to create a striped pattern) and thinly slice. If you are using a large cucumber, you may need to cut in half or quarters in lengthwise before slicing. Remove the seeds. Sprinkle 1 tsp salt over the cucumber slices, knead them with your hands and let stand until moisture comes out about 30 minutes. You will see small beads of water form on the cucumber’s surface. Rinse off salt and dry after 30 minutes.

Cut the carrot in half or quarters lengthwise and then cut them into thin slices. Boil in salted water for one minute and cool rapidly under running water to stop cooking. You are looking for firm and not soggy carrots. Dry and set aside.

Cut the ham into 2.5 cm thin strips and set aside.

To assemble:

Add all the ingredients into the bowl of potatoes and mix all together. Try not to mash the potatoes but leave chunks.
Add 4 tbsp mayonnaise first to combine well.
Taste and see if you need to add more mayo. I added 2 more tbsp of Japanese mayo. Refrigerate to the potato salad for 30-60 minutes before serving. Can be eaten at room temperature too.