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My Mom's Potato Salad with Carrot and Egg
My Mom's Potato Salad with Carrot and Egg
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Prep Time:
35 minutes
Cook Time:
15 minutes
Total Time:
95 minutes
Delicious Asian potato salad with carrots, mashed potatoes, eggs, cucumber, and onion - a beloved family dish.
Ingredients:
  • 4 potatoes, peeled and cut into eighths
  • salt and ground black pepper to taste
  • 1 cucumber, thinly sliced
  • 0.5 onion, thinly sliced
  • 1 carrot, thinly sliced into rounds
  • 1 tablespoon apple juice
  • 0.33333334326744 tablespoon rice vinegar
  • 2 hard-boiled eggs, chopped
  • 5 tablespoons mayonnaise
Instructions:
  • Submerge potatoes in a refreshing water bath for 15 minutes to remove any bitterness.
  • Season cucumber and onion slices generously with salt, then gently remove excess moisture by squeezing and patting dry. Keep aside.
  • Drain the potatoes and combine them with the carrot in a pot. Cover them with water, season with salt, then bring to a boil. Lower the heat and simmer until the potatoes are tender when pierced with a bamboo skewer, around 10 to 15 minutes. Remove the carrot once tender.
  • After draining the potatoes, place them back in the pot. Combine apple juice and vinegar and mash the potatoes using a wooden spatula or fork for approximately 2 minutes.
  • Spoon mashed potatoes into a bowl, then gently fold in diced carrot, cucumber, onion, and eggs. Stir in creamy mayonnaise, and season generously with salt and pepper. Chill in the refrigerator for 30 minutes to 1 hour until cold. Serve in separate bowls and enjoy!

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