Japanese Potato Salad

Peel the Potatoes and cut them into 2-3 cm chunks. Place the potato chunks in a pot, cover with cold water, and add 2 grams of Salt. Bring to a boil, then reduce heat and simmer until the Potatoes are very tender when pierced with a fork, about 15-20 minutes.

Drain the cooked Potatoes thoroughly. Return them to the hot pot or a large bowl and mash them coarsely with a potato masher or fork, leaving some small chunks for texture.

While the mashed Potatoes are still warm, add the Rice Vinegar and Sugar. Mix well to combine, ensuring the Potatoes absorb the flavors.