Korean Salad Bread (Salad-ppang)

Steps

1. 1
   Slice potato into half-inch thick pieces, add 1 cup water and 2 pinches of salt, and cook on medium heat for about 12 minutes until tender.
2. 2
   Chop cucumber, onion, and carrot to total about 1 cup, add 2 pinches of salt, mix well, and let sit for about 5 minutes.
3. 3
   Drain the cooked potato and add to the vegetable mixture. Gently mash the potato using a large spoon.
4. 4
   Add 2 hard boiled eggs and mash together with the potato and vegetables using a large spoon.
5. 5
   Chop cooked ham and add to the mixture (optional).
6. 6
   Squeeze out excess water from the vegetables. Add 1/2 cup mayonnaise and 1/2 teaspoon ground black pepper, and mix well.
7. 7
   Cut the bread in half and fill with the salad mixture to complete the Korean salad bread.