Wash 2 pounds of starchy potatoes and cut them into chunks. Place in salted water and boil for 15-20 minutes until fork-tender. Drain and cool.

Transfer cooled potatoes to a bowl and mash until smooth. Let cool to room temperature.

In another bowl, whisk together 1 cup mayonnaise, 2 tablespoons sugar, and 2 tablespoons rice vinegar. Adjust seasoning as needed.

Gently fold the dressing into the mashed potatoes, ensuring even coating without deflating.

Chop chosen vegetables and boiled eggs, and stir into the potato mixture until evenly blended.

Cover and chill the salad for at least 30 minutes in the refrigerator to let flavors meld.

Stir gently before serving. Garnish with fresh herbs and serve on a bed of lettuce leaves.