(Serves 3-4)
Ingredients
4 red skin potatoes, cut into about 2cm cubes
1/2 of a large carrot, cut into about 1cm cubes
1 japanese cucumber, sliced thinly about 3-4 mm thickness
1 shallots, sliced thinly
1 egg
1-2 tbsp of mayo
Salt and pepper
Methods
1. Boil egg for about 10min. Mash hard-boiled egg with a fork. Set aside
2. Boil carrots and potatoes. Drain and set aside to cool a bit.
3. Combine carrots, potatoes, shallots, cucumber and egg in a big bowl.
4. Season with mayo, salt and pepper and mix well to combine. Adjust amount according to your preference.
5. Chill in fridge before serving. Taste better when slightly chilled.
Note : if you want to make this ahead of time and chill in fridge, you may want to squeeze the water out of the cucumber using your hand or cheese cloth after slicing. This is to prevent having a wet salad.