Korean Potato Salad

1. Cook potatoes in boiling water until fork tender and let them cool and peel off the skim, set aside. 2. Cut the cucumber to 2-3 sections and slice each log into thin strips, sprinkle a few pinches of salt over and toss together. Set a side for 15 minutes to withdraw moisture. Rinse once and squeeze out the water. Chop them finely into small chunks. Set aside. 3. Chop egg whites into small pieces. Reserve yolks. 4. In a small mixing bowl, combine mayonnaise, yogurt, honey and salt & pepper, mix well. 5. In a large mixing bowl mash the potatoes briefly, add the cucumber pieces, ham, red pepper, egg white pieces, and the raisins. Pour the dressing over and mix well with a spatula. Chill your salad. 6. In a coarse mesh strainer, place the reserved egg yolks and press them down with a spoon. You will get the yellow egg yolk crumbs. 7. Place the salad in the serving platter and spoon over the yolk crumbs all over. 8. Serve cold or at room temperature.