Start by bringing a large pot of salted water to a boil over medium-high heat. Add the starchy potatoes and cook for about 15–20 minutes, or until fork-tender. Drain and let cool slightly before mashing.

In a mixing bowl, combine mayonnaise, sugar, vinegar, and a pinch of salt. Whisk until smooth.

Chop your choice of vegetables like carrots and cucumbers into small, bite-sized pieces.

Transfer the cooled potatoes to a large mixing bowl and mash them until smooth but slightly fluffy.

Gently fold the chopped vegetables and diced boiled eggs into the mashed potatoes.

Pour the prepared dressing over the potato and vegetable mixture and stir carefully until fully incorporated.

Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow flavors to meld.

When ready to serve, stir gently, taste for seasoning adjustments, and serve chilled.