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In a medium saucepan, cover the potatoes with cold water by at least 1 inch. Add a few big pinches of salt. Bring to a boil over high heat. Gently lower the eggs into the pot. Cover, reduce to a bare simmer, and cook until the potatoes are tender and show no resistance when pierced with a knife or cake tester, 10 to 12 minutes. Drain the potatoes in a colander and spread in a single layer on a large rimmed baking sheet. Immediately sprinkle with vinegar and sugar. Set aside until completely cool, at least 15 minutes. Transfer the eggs to a bowl of ice water and peel when completely cool.
Meanwhile, toss the cucumber with a big pinch of salt in the bottom of a large bowl and set aside until the potatoes are coo
When the potatoes are cool, add them to the bowl with the cucumber and lightly mash with the back of a fork until some bite-size chunks still remain
Add carrot, corn, radish, scallion, mayonnaise, mentaiko, lemon zest and juice. Squeeze the hard-boiled eggs through your clean fingers to break them up, or chop them with a knife and add them to the salad. Stir together and season with pepper, more salt, sugar, vinegar, lemon juice or mayonnaise, or a combination, to taste.