Classic Japanese potato salad

"We always talk about potato salad as something inherently German, but there are so many versions around the world that are worth trying. When I went to Japan earlier this year, this one quickly became one of my favorites, and I ordered it in almost every izakaya (Japanese pubs serving small plates) we visited. And honestly, it's not all that different from the potato salads many of us already know. To me, it just has a little more edge. The funny thing is that, when it comes to German potato salad, I'm firmly team oil and vinegar. I don't think I've ever actually made a mayo-based potato salad before. But somehow this Japanese version completely won me over. Maybe it's just the Japan effect. One of the biggest differences is the texture. Instead of keeping the potatoes in neat slices, they're gently mashed, which, together with the crunchy vegetables, creates something quite different from the potato salads I grew up with. A lot of the other ingredients will feel familiar though, like hard-boiled eggs, while rice vinegar gives it a slightly brighter flavor. Blanched carrots and cucumber are also very common additions. Many versions include ham as well, but I decided to keep this one vegetarian. Like with most classic dishes, every izakaya — and probably every family — has its own version, but this is my take on a fairly classic one."