My Mom’s Potato Salad with Carrot and Egg
My mom frequently prepares this salad with potatoes, carrots, and eggs for our evening meals, and it's a big hit with my family.
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
- 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.
Nutrition
Calories: 354kcalCarbohydrates: 44gProtein: 8gFat: 17gSaturated Fat: 3gCholesterol: 113mgSodium: 193mgPotassium: 1099mgFiber: 6gSugar: 5gVitamin C: 46mgCalcium: 59mgIron: 2mg
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