My Mom's Potato Salad with Carrot and Egg

This Asian-inspired twist on potato salad features carrots, mashed potatoes, hard-boiled eggs, cucumber, and onion.

• Preparation Time: 35 mins
• Cooking Time: 15 mins
• Total Time: 50 mins
• Calories: 354 Calories

Ingredients

• salt and ground black pepper to taste
• 5 tablespoons mayonnaise
• 2 hard-boiled eggs, chopped
• 1 cucumber, thinly sliced
• 1 tablespoon apple juice
• 4 potatoes, peeled and cut into eighths
• 1 carrot, thinly sliced into rounds
• 0.5 onion, thinly sliced
• 0.33333334326744 tablespoon rice vinegar

Recipe Instructions

Step 1

Rub salt over cucumber and onion slices; squeeze out excess moisture and pat dry. Set aside.

Step 2

Drain potatoes and return to the pot. Add apple juice and vinegar; mash potatoes with a wooden spatula or fork for about 2 minutes.

Step 3

Soak potatoes in a bowl of water to draw out the bitterness, about 15 minutes.

Step 4

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.

Step 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.