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

My Mom's Potato Salad with Carrot and Egg

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

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.