Korean potato salad side dish or banchan recipe below

~1 - 1.5 lbs of Yukon or russet potatoes (I used 3 potatoes)
3 boiled eggs
~1 cup of chopped cucumbers (into small cubes)
Kosher salt
~1/2 cup finely diced carrots (I used shredded carrots and cut them)
6-8 tbsp mayo (I used 7 tbsp)
1 - 2 tsp sugar
1/2 - 1 tbsp salt
White pepper (Can use black pepper as well)

1. Mix diced cucumbers with like 1-2 tbsp of Kosher salt
2. Set it aside for salt to extract the water (osmosis)
3. Boil ~8-10 cups of water in a large pot
4. Peel potatoes and roughly chop them
5. Add them to a bowl of cold water to get rid of excess starch (optional)
6. When the water boils, add the potatoes and cook them for about 20 minutes or until a fork easily goes through it
7. Boil eggs for 8-9 minutes. Peel off the shells and separate out the yolks. Place it in the refrigerator until it’s time to use it.
8. Can grate the yolks to use as garnish but this is optional
9. Drain out the cucumber water
10. Rinse the cucumbers in cold water 2-3 times to get rid of excess salt
11. Place them on a cheese cloth and squeeze out the water
12. When the potatoes are soft, drain, and mash until it’s like a mashed potato consistency but can have small chunks of potatoes if you’d like
13. Add the cucumbers, carrots, salt, sugar, pepper, mayo, and egg whites
14. Mix them together until well combined
15. Taste test to see if it’s to your liking and adjust if needed.