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For the potato salad, place potatoes in a large pot and cover with water. Season water generously with salt. Place over high heat and bring to the boil. Simmer for 25 minutes or until easily pierced with a knife.
While the potatoes are cooking, place the cucumber and carrot in a bowl and sprinkle with ½ teaspoon of salt. Mix well and set aside for 10 minutes. Then gather the vegetables with your hands and gently squeeze and discard any excess liquid. Place vegetables in a large bowl.
Drain the cooked potatoes and allow them to cool slightly. Use a small knife to peel off and discard the potato skins (a tea towel will help with holding the warm potatoes). Cut the peeled potato into rough chunks. Add the potato to the bowl with the cucumber and carrot.
Add the eggs, mayonnaise, vinegar, mustard and spring onion. Mix until well combined (the potato will resemble part mash, part potato salad). Season with salt and sprinkle with furikake if using.