Potato Salad



  • 2 medium potatoes
  • 1/4 carrot
  • 1 cucumber
  • 1/2 onion
  • 2 hardboiled eggs
  • Salt and pepper, as needed
  • 4 tbsp. mayonnaise


  1. Peel the potatoes, cut into bite-sized pieces, place them in a large pot, and cover with water.  Peel the carrots, cut into thin quarter slices, and add them into the pot with the potatoes.  Boil until the potatoes soften.  Drain the boiling water.   Place the potatoes and carrots back in the pot.  Shake the pot over a low heat to dry the surfaces of the potatoes and carrots.  Season with salt and pepper to your taste.  Let them cool for a while.
  2. Slice the cucumber thinly and sprinkle a little salt.  Peel the onion, slice thinly, and soak in water.  Peel the boiled eggs and chop into relatively large pieces.
  3. Squeeze the cucumber slices with hands to remove extra water.  Drain the onion slices in a fine mesh strainer and squeeze with hands to drain well.  Add the cucumber and the onion slices into the same pot of the potatoes (1).  Add the chopped eggs, season with salt and pepper, and add mayonnaise.  Mix the whole well.