Steps

1. Cut the potatoes into smaller pieces so they cook easily.
   🕒 01:27
2. Boil the cut potatoes in water. Approximately 10 minutes after boiling, or until tender enough for a skewer to pass through easily and slightly crumble.
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3. Trim the ends of the cucumber, slice, and place in a bowl.
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4. Peel the carrot and slice. Add to the same bowl as the cucumber.
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5. Lightly salt the cucumber and carrot and let them sit to release moisture, or lightly salt them for a quick brine. Squeeze out the moisture thoroughly to prevent the potato salad from becoming watery.
   🕒 02:53
6. Stir-fry the corned beef in a pan until fragrant. This step enhances the aroma and brings out the flavor of the corned beef.
   🕒 03:09
7. Return the boiled potatoes to the pot and mash them lightly while heating. Evaporate as much remaining moisture as possible.
   🕒 05:14
8. Add the stir-fried corned beef and the cooked potatoes to a bowl.
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9. Mix the potatoes and corned beef well, allowing the flavor of the corned beef to infuse into the potatoes.
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10. Taste and add a little more salt if needed.
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11. Add White Wine Vinegar (5-7 tbsp) and adjust the flavor. A stronger acidity is recommended.
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12. Add the cucumber and carrot that have been salted and squeezed to remove moisture.
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13. Add Mayonnaise (2 tbsp) and mix everything briefly until combined. Use mayonnaise sparingly and leverage the fat and flavor of the corned beef.
    🕒 07:38