My Mom's Potato Salad with Carrot and Egg

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

• Preparation Time: 20 mins
• Cooking Time: 20 mins
• Total Time: 40 mins
• Calories: 354 Calories

Ingredients

• salt and ground black pepper to taste
• 5 tablespoons mayonnaise
• ½ onion, thinly sliced
• 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
• ⅓ tablespoon rice vinegar

Recipe Instructions

Step 1

Soak potatoes in a bowl of water to draw out the bitterness.

Step 2

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

Step 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.

Step 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.

Step 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.