My Mom's Potato Salad with Carrot and Egg

Ingredients

• 4 potatoes , each peeled and cut into eight pieces
• 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
• 1 teaspoon rice vinegar
• 2 hard-boiled eggs , chopped
• 5 tablespoons mayonnaise

Instructions

1. 1

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

2. 2

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

3. 3

   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.

4. 4

   Drain potatoes and return to the pot. Add apple juice and vinegar; mash potatoes with a wooden spatula or fork for about 2 minutes.

5. 5

   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.