Peel and chop 2 pounds of starchy potatoes into evenly sized chunks. Place them in a pot of salted cold water and bring to a rolling boil. Cook for 15-20 minutes, or until fork-tender. Drain and cool slightly before mashing.

In a mixing bowl, combine 1 cup of mayonnaise, 2 tablespoons of sugar, and 2 tablespoons of apple cider vinegar. Whisk until creamy and well blended.

Gently fold the dressing into the mashed potatoes. Add 1 cup of finely diced vegetables and 2 chopped boiled eggs. Stir to combine.

Cover with plastic wrap or transfer to an airtight container and refrigerate for at least 30 minutes.

Remove from the fridge, stir gently, and transfer to a serving bowl. Garnish with sesame seeds or herbs.