My Mom's Potato Salad with Carrot and Egg

Name: My Mom's Potato Salad with Carrot and Egg
Total time: 95
Yield: 4
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

Recipe by Kurumi from allrecipes.com

Dinner 2 Hr. 35 Mins.

Ingredients

4 servings

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4 potatoes, peeled and cut into eighths
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salt and ground black pepper to taste
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1 cucumber, thinly sliced
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0.5 onion, thinly sliced
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1 carrot, thinly sliced into rounds

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1 tablespoon apple juice
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0.33333334326744 tablespoon rice vinegar
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2 hard-boiled eggs, chopped
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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.