Name: My Mom's Potato Salad with Carrot and Egg
Prep time: 20 min
Cook time: 20 min
Yield: 4
Ingredients: Potatoes, peeled and cut into eighths - 4; Salt and ground black pepper to taste - 4; Cucumber, thinly sliced - 1; Onion, thinly sliced - ½; Carrot, thinly sliced into rounds - 1; Apple juice - 1 tablespoon; Rice vinegar - ⅓ tablespoon; Hard-boiled eggs, chopped - 2; Mayonnaise - 5 tablespoons

Ingredients for - My Mom's Potato Salad with Carrot and Egg

1. Potatoes, peeled and cut into eighths 4

2. Salt and ground black pepper to taste 4

3. Cucumber, thinly sliced 1

4. Onion, thinly sliced ½

5. Carrot, thinly sliced into rounds 1

6. Apple juice 1 tablespoon

7. Rice vinegar ⅓ tablespoon

8. Hard-boiled eggs, chopped 2

9. Mayonnaise 5 tablespoons

How to cook deliciously - My Mom's Potato Salad with Carrot and Egg

1 . Stage

Soak potatoes in a bowl of water to draw out the bitterness.

2 . Stage

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

3 . Stage

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.

4 . Stage

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 . Stage

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.