Wash the potatoes and carrots but do not peel. (This makes the vegetable fresh and gives them good texture).
Place in a hot steamer and cook for about 25 minutes over a medium heat, taking care to top up the water from time to time as needed. Prick the vegetables with a toothpick or skewer to see if cooked and remove when done.
Peel the potatoes and carrots while hot and then transfer the potatoes to a bowl and roughly break up. Mix in the chicken stock powder and leave to cool.
Chop the carrots in half length ways and slice into 5 mm thick semi-circular pieces. You can make quarter ?button shapes by chopping the halves carrot again length ways before slicing.
Cut the cucumber in half lengthways and use a spoon, remove the seeds. Cut each half again lengthways and then slice into 5 mm thick pieces. In a separate bowl, sprinkle salt over the cucumber and leave for about 2-3 minutes to soften, then squeeze to remove excess liquid. Cut the onion in half, slice and soak in water to remove any bitterness, then drain and pat dry.
When the potato is cool, add the carrots, cucumber and onions and lightly mix. Stir in the mayonnaise, salt and pepper and serve.
Variations: You can make this salad look even more interesting by serving it in individual portions (about the size of an egg) and add a slice of hard-boiled egg.
