Potato salad recipe

Ingredients

• 2 potatoes
• 1 carrot
• 1 tomato
• 6 asparagus (optional)
• 2 pieces of sausage or ham
• 1 cucumber
• 2 tablespoon green peas, boiled (optional)
• 1 tablespoon finely chopped onion
• 2 boiled eggs (hard)
• ¼ teaspoon salt
• 4 tablespoon mayo (add more as needed)
• 2 table spoon chopped parsley

1. Peel potatoes and boil with carrot until both become tender. (Boiling becomes very fast if potatoes are cut to 4 or 8 pieces.) If asparagus is used, it can be boiled together.
2. Peel cucumber and chop to about 1/8 thick. Sprinkle salt over cucumber and mix.  Leave about 10 minutes. Then, squeeze cucumber to remove excess water.
3. Cut boiled carrot to 1/8 inch thick.
4. Mush potatoes by potato musher in a bowl.
5. Slice boiled eggs using boiled egg cutter.
6. Add carrot, asparagus, green peas, cucumber, chopped onion, and mayo to the bowl. Spread salt. Mix gently using a wooden spatula. Top with chopped boiled eggs, garnish with parsley.