Potato salad Japanese

Method

1. 1 Boil potatoes with the skin on for 30 minutes, then peel and mash them roughly while still hot.
2. 2 Drizzle vinegar over the hot potatoes; that's the secret to a flavorful salad without needing much salt.
3. 3 Toss the sliced cucumbers and onions with salt for 10 minutes, then drain thoroughly.
4. 4 Blanch the shredded carrots for 3 minutes and boil the eggs for 9 minutes, then chop them coarsely.
5. 5 Mashed potatoes should be coarse, retaining pieces rather than being pureed; that's the correct texture.
6. 6 Mix everything with mayonnaise once the potatoes have cooled, then refrigerate for 1 hour and sprinkle with fried bacon.