Red potato salad

Peel the potatoes and cut them into 8 equal pieces. Heat them in the microwave at 600W for 6 minutes, or until they are soft.

Slice the onion and cucumber, then sprinkle each with a pinch of salt (not included in the ingredients) to draw out moisture.

Place the egg in a pot and add enough water to cover it. Boil the egg.

Once the potatoes are softened, add salt, sugar, and rice vinegar. Mix while lightly mashing them.

Squeeze the moisture from the onion and cucumber, roughly chop the boiled egg, and shred the sliced beetroot. Add all these to the mashed potatoes and mix well.

Add mayonnaise, granulated soup stock, and extra virgin olive oil to the mixture and stir until well combined.

Chill the mixture in the refrigerator and serve on a plate once it has cooled.