Japanese Potato Salad

• 2 lbs potatoes
• 1 small carrot, peeled & cut in small pieces
• 12 cup sweet onion, chopped
• 12 medium cucumber, peeled & cut into small cubes
• 2 eggs, hard boiled & coarsely chopped
• 3 slices of sliced ham, cut in small pieces (about 4 ounces) (optional)
• 12 cup mayonnaise
• 3 tablespoons rice wine vinegar
• 34 teaspoon salt
• fresh ground pepper

1. In a large pot of salted water, boil the potatoes and carrots until tender when pierced with a fork, but not soft.
2. Drain.
3. When cool enough to handle, peel the potatoes and cut into 1/2-inch chunks.
4. Place the potatoes, carrots, chopped onions, cucumbers, hard boiled eggs, and ham in a medium-size bowl.
5. Combine the mayonnaise and rice wine vinegar in a small bowl.
6. Pour over the vegetables and toss well to coat.
7. Season with salt & pepper.

potatoes, carrot, sweet onion, cucumber, eggs, ham, mayonnaise, rice wine vinegar, salt, fresh ground pepper

Taken from www.food.com/recipe/japanese-potato-salad-305608 (may not work)