My Mom's Potato Salad with Carrot and Egg
Description
This Asian-inspired potato salad is a family-favorite recipe that features carrots, mashed potatoes, hard-boiled eggs, cucumber, and onion.
Ingredients
•
4 potatoes, peeled and cut into eighths
•
salt and ground black pepper to taste
•
1 cucumber, thinly sliced
•
1/2 onion, thinly sliced
•
1 carrot, thinly sliced into rounds
•
1 tablespoon apple juice
•
1/3 tablespoon rice vinegar
•
2 hard-boiled eggs, chopped
•
5 tablespoons mayonnaise
Directions
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.