Kona Salad

—Myrtle Chong

• 2 medium-size potatoes, cooked and cubed
• 1 cup cooked spaghetti
• 4 hard-boiled eggs, sliced
• 3/4 cup head cabbage, finely sliced
• 1 cucumber, sliced thin and quartered
• 1/2 cup sliced carrots
• 1/3 cup bright green peas
• Mayonnaise

In a bowl put potatoes, spaghetti, and eggs. Add cabbage, cucumber, carrots, and peas. Add mayonnaise to taste and mix.

Suggestion: Soak whole cucumber in salt water, remove seeds, and squeeze dry before slicing; stays crisp for several days. Salad will remain fresh for several days if refrigerated.