Dice potato and carrot, cut onion into semicircles. Fry the vegetables in vegetable oil stirring constantly.

Dissolve a bouillon cube in a cup of water, add the bouillon to the fried vegetables, season with vinegar, sugar and salt. Stew over a low heat until the liquid absorbs. Cool a little. Beat eggs and blend with the vegetables, stir and refrigerate until chilled.

Cut cucumber into chunks, mix with the vegetable mass. Serve the salad chilled.