Peel the potatoes and cut them into equal-sized pieces.
Boil until tender.
Drain, then cook briefly over low heat to remove excess moisture.
Season the potatoes while they are still hot.
Roughly mash and mix.
Thinly slice the onion.
Soak it in water, then squeeze out the excess water.
Thinly slice the cucumber.
Rub it with a pinch of salt and leave for 10 minutes.
Squeeze out the excess water well.
Cut the ham into bite-sized pieces.
Add the vegetables and ham to the cooled potatoes.
Add the dressing and mix well.
Add black pepper to taste.
