MY MOM'S POTATO SALAD WITH CARROT AND EGG

My Mom's Potato Salad with Carrot and Egg image

My mom often makes this potato salad for dinner and it's loved by my family.

Provided by Kurumi

Categories Salad Potato Salad Recipes Creamy Potato Salad Recipes

Time 1h10m

Yield 4

Number Of Ingredients 9

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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

Steps:

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.

Nutrition Facts : Calories 353.6 calories, Carbohydrate 44.4 g, Cholesterol 112.6 mg, Fat 16.7 g, Fiber 5.8 g, Protein 8.4 g, SaturatedFat 3 g, Sodium 193.3 mg, Sugar 5.3 g