Description
My mom often makes this potato salad for dinner and it’s loved by my family.
Ingredients
- 4 potatoes, peeled and cut into eighths
- 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
- ⅓ tablespoon rice vinegar
- 2 hard-boiled eggs, chopped
- 5 tablespoons mayonnaise
Instructions
- Soak potatoes in a bowl of water to draw out the bitterness.
- Rub salt over cucumber and onion slices; squeeze out excess moisture and pat dry. Set aside.
- 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.
- 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 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.
Prep Time: 20 mins
Cook Time: 20 mins
Total Time: 1 hr 10 mins
Servings: 4