Potato Salad

Ingredients Potatoes 4 -5 Carrots 2 Onion 1 Oil 4 tsp Vegetables stock 1 cup Rice Vinegar 4 tsp Sugar 2 tsp Eggs beaten 4 Cucumber 1 Salt to taste Method Peel the potatoes and cut into pieces. Scrape the carrots lightly and cut into chunks and cut the onions. Heat the oil in a pan and stir fry the potatoes, carrots and onions for 1 minute. Pour in the vegetable stock. Lower the heat and add the rice vinegar, sugar and salt. Cover and simmer till the potatoes are just tender but not over cooked. Increase the heat to dry up all the liquid. Remove the vegetables before these stick to the bottom of the pan. Allow the potato mixture to cool for only 30 seconds and ten mix in the beaten eggs, stirring so that the eggs mix well into the potato mixture. Do not peel the cucumber. Cut into small pieces and add salt and leave aside for five minutes. Drain out all the liquid from the cucumber and add the cucumber pieces to the potato egg salad and serve.