My family enjoys the potato, carrot, and egg salad that my mom frequently serves for dinner.
| Prep Time: | 35 mins |
| Cook Time: | 15 mins |
| Additional Time: | 45 mins |
| Total Time: | 1 hr 35 mins |
| Servings: | 4 |
Ingredients
- 4 potatoes, each peeled and cut into eight pieces
- 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
- 1 teaspoon rice vinegar
- 2 hard-boiled eggs, chopped
- 5 tablespoons mayonnaise
Instructions
- Soak potatoes in a bowl of water to draw out the bitterness, about 15 minutes.
- Rub salt over cucumber and onion slices; squeeze out excess moisture and pat dry. Set aside.
- 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.
- 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 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.
- Use a vegetable slicer or mandoline to slice the cucumber and onion.
Nutrition Facts
| Calories | 354 kcal |
| Carbohydrate | 44 g |
| Cholesterol | 113 mg |
| Dietary Fiber | 6 g |
| Protein | 8 g |
| Saturated Fat | 3 g |
| Sodium | 193 mg |
| Sugars | 5 g |
| Fat | 17 g |
| Unsaturated Fat | 0 g |
Reviews
Without the onions and used twice as much potatoes and eggs
Mouth-watering !