Boil eggs for approximately 7 minutes. Take off heat and pour cold water. Once eggs are cooled, peel the shells and rough chop the eggs and set it aside.
Peel potatoes and carrots, cut them in half. Boil potatoes and carrots for 20 -25 minutes or until soft. When done set aside to cool. Once cooled, cut potatoes into 1 inch pieces. Cut carrots in half moon pieces.
While vegetables are boiling, in a small bowl, combine sliced onions and cucumbers. Add 2 tsp of salt to the vegetables. Mix in the salt and set it aside for 10-15 minutes. Rinse vegetables with water, take vegetables in your hands and squeeze out the water. Once water is squeezed out, set it aside.
Place potatoes in a medium salad bowl. Add Japanese mayonnaise, dijon mustard, salt, pepper and mix well with potatoes. Next add sliced carrots, cucumber onion mixture, and chopped ham. Add greek yogurt, sugar, apple cider vinegar and mix well.
Add chopped eggs and fold the chopped eggs gently into the salad. Sprinkle fresh ground pepper on top of salad. Refrigerate or serve immediately.
