Summer Fresh Potato Salad - cooking recipe

Ingredients

4 small red potatoes, cubed
1 ear of corn
1/8 onion, minced
1 round zucchini, diced
1 egg, hardboiled and sliced
2 tablespoons olive oil mayonnaise

Preparation

Cook potatoes in boiling water for approximately 15 minutes or until tender. (you can add egg to the pot for cooking, if you do not have a hard-boiled egg on hand).
Rinse in cold water to prevent further cooking. Drain.
Cook corn and zucchini in a pan over medium flame for 1-2 minutes, until tender.
Mix all ingredients together in a bowl.
Salt and pepper to taste.