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Slice cucumbers into quarter long vertical strips and then slice strips into ¼-inch thick wedges. Spread sliced cucumbers on a large plate and sprinkle salt over top and let this rest for 15-20 minutes.
Then pat dry the cucumbers with clean paper towels to remove as much excess water as possible. This process makes the cucumbers crunchier.
Meanwhile, bring a small pot of water to boil and lower your eggs. Boil uncovered for 8 minutes. Once boiled, transfer boiled eggs into an ice bath. Crack and peel eggs and transfer them to a large bowl.
Then bring a large pot of hot water to a boil on medium-high heat. Boil sliced potatoes for 10-15 minutes or until fork tender.
Strain and rinse potatoes under cold water to bring them to room temperature. Strain out as much excess water as possible. Add cooked potatoes to the same bowl with the eggs. With a potato masher, mash potatoes and eggs until creamy and fluffy.
Then add cucumbers, ham, carrots, corn, green onions, Kewpie mayo, salt and sugar to the potato mixture. Combine everything together with a spatula. Chill for at least 1 hour or if you'd like, enjoy immediately.