My Mom'S Potato Salad With Carrot And Egg

1. 1

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

2. 2

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

3. 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. 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. 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.

* Per serving · 4 servings · Values may vary.

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