My mom often makes this potato salad for dinner and it's loved by my family.

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Recipe Summary

prep:
20 mins
cook:
20 mins
additional:
30 mins
total:
1 hr 10 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

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

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

  • 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.

  • 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 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.

Cook's Note:

Use a vegetable slicer or mandoline to slice the cucumber and onion.

Nutrition Facts

354 calories; protein 8.4g; carbohydrates 44.4g; fat 16.7g; cholesterol 112.6mg; sodium 193.3mg. Full Nutrition
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Reviews (2)

Read More Reviews

Most helpful positive review

Rating: 5 stars
01/21/2020
Without the onions and used twice as much potatoes and eggs Read More
2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
01/21/2020
Without the onions and used twice as much potatoes and eggs Read More
Rating: 5 stars
07/17/2018
Mouth-watering! Read More
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