Ingredients:
2 lb peeled Idaho potatoes
3/4 c mayonnaise
2 carrots
1/2 c diced cucumber
2 eggs
2 tbsp brown sugar
2 tbsp apple cider vinegar
1/2 tsp salt

Steam potatoes, and roughly mash, leaving some larger chunks. Steam carrots and eggs for 10 minutes, putting eggs in ice water afterwards to cool. Mix mayonnaise, sugar, vinegar and salt, and add mixture to potatoes, mixing until just combined. Add diced carrots, diced eggs and diced cucumber, until fully mixed. Serve Korean potato salad with an ice cream scoop.

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