My Mom's Potato Salad with Carrot and Egg

asian chinese filipino mediterranean middle eastern region side drink appetizer sweet sour savory hard fast

Prep

21 min

Cook

73 min

Total

94 min

Ingredients (9)

4 potatoes, each peeled and cut into eight pieces g

salt and ground black pepper to taste g

1 cucumber, thinly sliced g

½ onion, thinly sliced g

1 carrot, thinly sliced into rounds g

1 tablespoon apple juice g

1 teaspoon rice vinegar g

2 hard-boiled eggs, chopped g

5 tablespoons mayonnaise g

Nutrition

kcal

fat

carbs

protein

Instructions

Soak potatoes in a bowl of water to draw out the bitterness, about 15 minutes.

Rub salt over cucumber and onion slices; squeeze out excess moisture and pat dry. Set aside.

Drain potatoes and place into a pot with carrot. Add enough water to cover. Season with salt. Bring to a boil, then reduce the 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 mashed potatoes to a bowl. Add carrot, cucumber, onion, and eggs. Mix in mayonnaise, then season with salt and pepper. Refrigerate until cool, 30 minutes to 1 hour. Serve in individual bowls.