Future Diary Potato Salad

Peel the potatoes and boil until tender. While still hot, lightly mash them with a fork, leaving some small chunks.

Add the rice vinegar and toss to combine. Let the potatoes cool slightly.

Dice the carrot into very small cubes.

Slice the cucumber into thin quarter-rounds, lightly salt and let sit for 10 minutes, then pat dry with paper towels to remove excess moisture.

Hard-boil the eggs (10 minutes) and coarsely chop them.

Combine the potatoes, carrot, cucumber, onion, and eggs with the mayonnaise. Season with salt and pepper to taste.

Line the edges of a deep wooden serving bowl with large lettuce leaves.

Mound the potato salad in the center.

Arrange 4 cherry tomatoes in a circle around the salad.