Potato Salad

Potato Salad

• Sprinkle some salt over the the sliced cucumber for about 20-30 minutes. This will make the cucumbers crunchy. Rinse, drain and squeeze dry, set aside.
• Peel potato skins and cut into small pieces. Put water in a pot and add enough water to submerge the potatoes. Boil for about 10 minutes or until potatoes softened.
• Meanwhile rinse egg with water and boil to cook with a pinch of salt water. Remove cooked egg and throw in sliced carrot into the same pot of water. Simmer carrot for a minutes till soft. Drain and leave to cool. Remove egg shell and mash the egg with a fork in a small bowl, set aside.
• In a larger bowl, mash cooked potato with a fork, leaving some chunks behind. Leave to cool.
• Add carrot, cucumber, egg and ham into the mashed potato bowl, mix well.
• Add 4 tablespoons of mayannaise and 1/4 teaspoon of salt with a dash of pepper or season to taste.
• Mix well and chill in refrigerator for at least 2 hours or when you’re ready to use.