Cut the potatoes up and boil in well salted water until tender. Drain, return to the pan and shake gently over low heat to evaporate the moisture. Leave to cool.
Finely shed the cabbage leaves, and massage with sugar. Leave to rest.
Make the scrambled eggs.
Drain the canned tangerine oranges and cut them up. Chop up the ham too.
Mix all the ingredients from Step 2 into the pot with cooled potatoes in Step 1. Add the mayonnaise and pepper, and mix well. Fold the orange in at the very end.
Please also take a look at my recipe for Refreshing Vinegared Potato Salad (Recipe ID: 837565).
Story Behind this Recipe
My Grandma was a great cook, and this is one of her standard recipes - an old-fashioned, nostalgia-inducing potato salad. We didn't have cucumbers in the winter back then, so she used cabbage and added canned tangerines to make it child-friendly. The gentle sweetness is a feature of this salad.
Boil the potatoes in well salted water to flavor them. Massage the cabbage with sugar. Sugar? You might wonder...but even if it's not salt, the cabbage will still wilt and become tender! Season the scrambled egg well with salt and pepper. You can use apples instead of the tangerines. Onion is nice too.