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1
After you've peeled the potatoes, cut them into quarters. The cubes should be as uniform as possible, that way they all cook at the same rate. However, don't cut them too small or the potato will just break apart. Place the cubed potatoes in a medium pan with the carrot and fill with enough water to pass the potatoes by about 1-2 inches. Add the salt and bring to a medium boil, cooking the potatoes for about 12 minutes or until fork tender. Drain completely and allow it to cool.
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2
While the potatoes cook, boil the eggs. Put the eggs in a small saucepan and fill with water. Allow the water to boil for about 3 minutes, turn off the heat and let the eggs sit in the hot water for another few minutes (about 8 minutes). Drain the water and fill the pot with cold water, let them sit in the cold water for about 2-3 minutes. You'll end up with perfect, beautiful eggs. Peel and chop the eggs, set aside.
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3
Combine the mayo, mustard, sugar, cream, piment/paprika, black pepper in the bowl you'll mix the salad. Make sure you mix all the ingredients very well. I usually break a piece of one of the potatoes and put a little dab of the mayo mixture on it to taste the flavors. I then adjust the salt as necessary. Set this aside.
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4
Chop the potatoes and carrot into bite-size pieces and add them to the bowl with the mayo. Add the eggs and mix in all the ingredients, making sure the mayo is well distributed. If it seems a bit dry, mix another couple of tablespoons of mayo with cream, pepper and a pinch of sugar. That's it.
