My Mom's Potato Salad with Carrot and Egg recipe
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Ingredients
- 4 potatoes, peeled and cut into eighths salt and ground black pepper to taste 1 cucumber, thinly sliced ½ onion, thinly sliced 1 carrot, thinly sliced into rounds 1 tablespoon apple juice ⅓ tablespoon rice vinegar 2 hard-boiled eggs, chopped 5 tablespoons mayonnaise
Nutrition Info
- 353.6 caloriescarbohydrate: 44.4 gcholesterol: 112.6 mgfat: 16.7 gfiber: 5.8 gprotein: 8.4 gsaturatedFat: 3 gservingSize: -sodium: 193.3 mgsugar: 5.3 gtransFat: : -unsaturatedFat: : -
Directions My Mom's Potato Salad with Carrot and Egg
Directions
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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.