Potato salad with eggs and carrots

4 potato tuber

2 carrots

2 eggs

1 onions

1 cucumber

1 vegetable bouillon cube

4 h. l. vegetable oil

2 h. l. sugar

2 h. l. 3% vinegar

salt

Diced carrots and potatoes, onions chop half rings and fry all in butter, stirring constantly.

Bouillon cube dissolved in 1 cup water, pour roasting vegetables, add the sugar, vinegar and salt and simmer until all the liquid has evaporated, over low heat, allow to cool.

Beat eggs, add to the vegetables, stir, remove the salad cold.

Cut the cucumber, salt and leave for 10 minutes, then drain the liquid, add the cucumber in potato salad with eggs and carrots and mix.