My Mom's Potato Salad with Carrot and Egg Popular Recipes

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My Mom's Potato Salad with Carrot and Egg

"My mom often makes this potato salad for dinner and it's loved by my family."

Ingredients :

• 4 potatoes, peeled and cut into eighths
• salt and ground black pepper to taste
• 1 cucumber, thinly sliced
• 1/2 onion, thinly sliced
• 1 carrot, thinly sliced into rounds
• 1 tablespoon apple juice
• 1/3 tablespoon rice vinegar
• 2 hard-boiled eggs, chopped
• 5 tablespoons mayonnaise

Instructions :

Prep : 20M	Cook : 4M	Ready in : 1H10M

• Soak potatoes in a bowl of water to draw out the bitterness.
• Rub salt over cucumber and onion slices; squeeze out excess moisture and pat dry. Set aside.
• Drain potatoes and place in a pot with carrot. Add enough water to cover. Season with salt. Bring to a boil; reduce heat to low and simmer until potatoes can be easily pierced with a bamboo skewer, 10 to 15 minutes. Remove carrot from the pot when tender.
• Drain potatoes and return to the pot. Add apple juice and vinegar; mash potatoes with a wooden spatula or fork for about 2 minutes.
• Transfer potatoes to a bowl. Add cooked carrot, cucumber, onion, and eggs. Mix in mayonnaise. Season with salt and pepper. Refrigerate until cool, 30 minutes to 1 hour. Serve in individual bowls.

Notes :

• Use a vegetable slicer or mandoline to slice the cucumber and onion.

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