Steps

1. Finely chop 1 cucumber after salting and rinsing.
   🕒 02:10
2. Thinly slice 1/2 onion.
   🕒 02:41
3. Place the chopped cucumber and onion in a bowl. Sprinkle 2 pinches of salt on each. Gently massage the salt into the cucumber. Vigorously rub the onion to remove its pungent flavor. This technique helps to bring out the best texture and flavor from each ingredient.
   🕒 03:07
4. Cut 50g carrot into 2-3mm thick half-moons, leaving the peel on.
   🕒 04:20
5. Cut the 3 slices of thinly sliced ham in half and then into thin strips.
   🕒 04:53
6. Bring water to a boil in a pot. Add 1% salt (10g salt per 1L water).
   🕒 05:15
7. Add 100g macaroni to the boiling water and cook for 2 minutes longer than the package instructions. With 3 minutes remaining, add the chopped carrot and cook together. Cooking the macaroni longer ensures a tender texture ideal for cold salads.
   🕒 05:38
8. In a separate pot, bring water to a boil. Gently add 2 eggs and boil for 8 minutes. Immediately transfer to an ice bath, peel, and pat dry.
   🕒 06:00
9. Drain the cooked macaroni and carrot in a colander and transfer to a bowl while still hot.
   🕒 08:05
10. Add 1/2 tsp sugar, 2 pinches of salt, a pinch of pepper, 1 tbsp vinegar, and 1 tbsp olive oil ([A]) to the hot macaroni and carrot mixture. Mix well to season.
    🕒 08:23
11. Firmly squeeze out the excess water from the salted cucumber and onion. This step is crucial to prevent a watery salad and allow the flavors to meld properly.
    🕒 09:08
12. Roughly tear the peeled hard-boiled eggs by hand over a bowl.
    🕒 10:27
13. In a separate bowl, combine 4 tbsp mayonnaise and 2 tbsp milk ([B]). Mix well.
    🕒 10:53
14. Add the seasoned macaroni and carrot, the squeezed cucumber and onion, and the shredded ham to the bowl with the eggs and the mixed [B] seasonings.
    🕒 11:07
15. Gently mix everything together. Taste and adjust seasoning with a pinch of pepper if needed.
    🕒 11:30
16. Serve in a dish and enjoy.
    🕒 12:26