- 3 medium boiling potatoes, such as Yukon gold
- 1 small carrot
- 1 large egg
- 1 small onion
- 4 inches of a seedless cucumber
- Kosher salt, to taste
- Fresh ground pepper, to taste
- ¾-1 cup mayonnaise, see note below (165 g-220 g)
- In a pot filled with enough water, cover and boil the potatoes in their skins until tender. Boil the carrot, unpeeled, in the same pot. Boil the egg until hard boiled at the same time.
- While boiling those 3 ingredients, slice the cucumber and the onion very thinly. Sprinkle both with a little salt, and set aside for 10 minutes or more until the vegetables expel their juices. Squeeze firmly to get rid of the juices.
- When potatoes and carrots are done, drain and peel them while still hot, using a kitchen towel to hold them while peeling helps.
- Crush the potatoes and shred the carrot. Mix in a little salt and pepper and set aside to cool.
- Peel the hardboiled egg and finely chop it.
- When potatoes-carrot mixture has cooled to room temperature, stir in cucumber, onion and egg. Add the mayonnaise.
- Cover with plastic wrap and refrigerate until serving time or for an hour
- Serve cold and enjoy!