Potatoes cut into not large cubes and fry in vegetable oil until ready, at the end of cooking sprinkle with salt, let cool. It is important to fry the potatoes! To do this, we put the potatoes in the preheated pan in a single layer, so it does not stick together. Long to fry to a salad turned to mush. Julienne cutting is not advised because it breaks down with stirring. In General, potatoes should be browned, and ready tverden)))

Carrots in Korean, if it is too long, the regime and put in a bowl.

Ham mode straws.

Eggs boil, let cool and cut into cubes.

Onions cut into rings.

The cooled potatoes with a slotted spoon and place in bowl, add mayonnaise and mix, add salt if necessary.

The salad can be eaten immediately, but can allow to stand. It and the next day delicious.