Korean Bakery-Style Potato Salad Bread Rolls (8)

Peel and dice potatoes into 2–3 cm pieces. Put whole eggs in a separate pan of water.

Boil potatoes until easily pierced and cook eggs until fully hard-boiled; cool.

Finely chop cucumber and onion; lightly salt cucumber for 5 minutes and squeeze dry. Dice ham.

Mash warm potatoes, then mix in chopped hard-boiled eggs, cucumber, onion and ham.

Fold in 75 g mayonnaise, 15 g mustard and remaining salt. Do not leave the mixture warm at room temperature.

Split 8 rolls and divide the cooled filling among them. Serve promptly or cover and refrigerate.