Steps

1. Peel the carrot and slice it thinly into half-moons.
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2. Slice the cucumber thinly into rounds.
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3. Slice the onion against the grain.
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4. Place the sliced vegetables in a bowl, add salt, and gently knead.
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5. After letting it sit for 5 minutes, thoroughly squeeze out the moisture from the vegetables.
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6. Place the potatoes with skin on in a pot and add water to cover.
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7. Boil over medium heat for 4-5 minutes.
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8. Boil until tender enough for a bamboo skewer to pass through easily.
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9. If using a microwave, make a cross-shaped cut in the potatoes and wrap them in a damp paper towel.
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10. Wrap them again loosely with plastic wrap and heat in a 600W microwave for 3 minutes.
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11. After heating, let them rest for 3 minutes while still wrapped.
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12. Peel the boiled potatoes while they are still hot.
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13. Inserting chopsticks or a fork makes it easier to peel.
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14. Transfer the potatoes to a bowl and mash to your desired coarseness.
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15. 【Here's the trick!】 Mashing the potatoes while they are hot results in a fluffy and smooth texture. If they cool down, they become difficult to mash and have a rough mouthfeel, so be careful. Using a masher will make them smooth, while using a wooden spoon or fork will leave some texture and make them more satisfying to eat.
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16. Add 1 tsp rice vinegar and a pinch of sugar to the mashed potatoes and mix well.
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17. 【Here's the trick!】 By seasoning before adding mayonnaise, the flavor won't become bland, it will have a mellow finish, and oxidation will be prevented.
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18. Add the squeezed vegetables.
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19. Add 3 tbsp mayonnaise and mix roughly.
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20. Adjust the flavor with 1/4 tsp seasoned salt and pepper.
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21. Serve on a plate and it's done.
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