recipe: My Mom's Potato Salad With Carrot And Egg

My Mom's Potato Salad With Carrot And Egg

My Mom's Potato Salad With Carrot And Egg
  • Prep Time: 1 h 10 m
  • Calories: 354 kcal
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Ingredients

Directions

  1. Soak potatoes in a bowl of water to draw out the bitterness.
  2. Rub salt over cucumber and onion slices; squeeze out excess moisture and pat dry. Set aside.
  3. 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. 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 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.
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