• 2—3 large potatoes
• 2 green onions, chopped
• 3 ounces ham, diced
• 1 carrot, finely cubed
• 1/2 celery stock, chopped
• 1 persian cucumber, cubed
• 1/3 cup Kewpie mayonnaise
• 2 teaspoon salt

*optional — soft boiled egg

1. Cut potatoes into 2 inch cubes and boil in salted water until they are fork tender.
2. Drain and add a pinch of salt to your potatoes, let cool slightly.
3. Meanwhile chop all your vegetables and add to a mixing bowl with Kewpie mayo.
4. When your potatoes are cool enough to touch, add them to your mixing bowl and toss thoroughly with the rest of your ingredients.
5. Garnish with more green onions and a soft boiled egg.