Sour and Refreshing Appetizer-pickled Cucumber Salad
1.
Peel and cut potatoes and carrots into small pieces, and remove them after they are cooked.
2.
Cut the pickled cucumbers into small pieces, and the small onions into filaments; chop the boiled egg whites and egg yolks separately and set aside.
3.
Put potatoes, pickles, carrots, and onion shreds in a container, add mustard seed sauce and mix well.
4.
Sprinkle in the egg whites and egg yolks.