My mom often makes this potato, carrot, and egg salad for dinner, and my family loves it.
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
Soak potatoes in a bowl of water to draw out the bitterness, about 15 minutes.
-
2
Rub salt over cucumber and onion slices; squeeze out excess moisture and pat dry. Set aside.
-
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
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
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.
Nutrition Facts
Per serving
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