Korean Egg Potato Salad

1.Boil the eggs until hard-boiled. Peel and chop them into small pieces.

2.Boil the diced potatoes until tender. Drain and let them cool.

3.In a large mixing bowl, combine the chopped eggs, diced potatoes, Korean carrots, shredded cheese, mayonnaise, and diced sausage.

4.Mix all the ingredients together until well combined. Season with salt and pepper to taste.

5.Cover the bowl and refrigerate for at least 1 hour before serving to allow the flavors to meld.

6.Serve chilled and enjoy!