Steps

1. Peel 4 potatoes and cut them into smaller pieces to save time.
   🕒 00:13
2. Rinse the cut potatoes in water to remove starch.
   🕒 00:28
3. Finely dice 1/4 carrot into 5-6mm or 1cm cubes.
   🕒 00:41
4. Slice 1 cucumber into rounds, lightly rub with a pinch of salt, and let it sit. [This is a key tip!] Slicing them into rounds instead of cutting them too small will add volume to the finished dish.
   🕒 00:46
5. Add water and 2 eggs and 1 tsp salt (for boiling) to a pot and start boiling from cold water.
   🕒 01:10
6. Add the potatoes to the pot and boil together. [This is a key tip!] If you leave the eggs untouched, the yolks will shift to one side, so occasionally roll them to keep the yolks in the center.
   🕒 01:24
7. Once the potatoes are tender after about 10 minutes of boiling, add the carrots.
   🕒 02:04
8. Boil the carrots for 2-3 minutes. When the potatoes and carrots are tender, remove them from the heat.
   🕒 02:12
9. While the boiled potatoes and carrots are still warm, add 2-3 tsp vinegar and mix. [This is a key tip!] Adding vinegar while warm will result in a chewy texture.
   🕒 02:28
10. Add 6 tbsp mayonnaise and mix.
    🕒 02:43
11. Peel the boiled eggs and chop them roughly.
    🕒 02:55
12. Lightly squeeze the salt-rubbed cucumber and add it to the ingredients along with the chopped eggs. [This is a key tip!] Adding the cucumber later will help maintain its beautiful color.
    🕒 03:16
13. Add a pinch of salt, a pinch of pepper, and sunflower oil, to taste, and mix everything together. It's done! [This is a key tip!] Sunflower oil adds gloss and flavor.
    🕒 03:33