Steps

1. Remove the eyes from the potatoes and soak them in a little water.
   🕒 02:34
2. Cut the potatoes into small pieces so they cook quickly.
   🕒 03:05
3. Place the cut potatoes in a pot and boil in enough water (or hot water) to cover.
   🕒 03:36
4. Prepare a bowl of water and add salt to taste to make saltwater.
   🕒 04:37
5. Thinly slice 1 cucumber with a slicer and soak in the saltwater. [This is the key!] Adjust the water released from the cucumber with the saltwater to maintain its crispness.
   🕒 04:53
6. Thinly slice 1/2 onion and soak it in the same saltwater as the cucumber. [This is the key!] Soaking in saltwater removes the onion's acridity.
   🕒 05:47
7. Finely chop 8 slices of ham.
   🕒 06:37
8. Separate the whites and yolks of 2 hard-boiled eggs. Roughly chop the egg whites.
   🕒 07:07
9. Drain the boiled potatoes in a colander, return them to the pot, and evaporate the moisture over high heat.
   🕒 10:30
10. Mash the drained potatoes with a masher.
    🕒 10:40
11. Turn off the heat, add 2-3 tbsp of vinegar to the mashed potatoes, and mix. Then, turn the heat back on to evaporate the acidity of the vinegar. [This is the key!] Adding vinegar coats the mayonnaise dressing, preventing it from becoming watery and unifying the flavors.
    🕒 10:55
12. Squeeze the soaked cucumber and onion firmly to drain the water.
    🕒 12:26
13. Place the mashed potatoes, drained cucumber and onion, chopped ham, and roughly chopped hard-boiled egg whites into a bowl.
    🕒 12:55
14. Add 2.5 tbsp of mayonnaise and a pinch of pepper and mix well.
    🕒 13:03
15. Sprinkle the egg yolks over the top for garnish.
    🕒 13:36