Easy Potato Salad Recipe with Carrot and Egg

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
• 0.33 tablespoon rice vinegar
• 2 hard-boiled eggs, chopped
• 5 tablespoons mayonnaise

Instructions

1. Soak the potatoes in a bowl of cold water for about 15 minutes to remove excess starch.
2. Rub salt over the cucumber and onion slices to help draw out excess moisture, then squeeze and pat dry. Set aside for later.
3. Drain the potatoes and place them in a pot with the carrot. Add enough water to fully cover the vegetables. Season with a pinch of salt. Bring the mixture to a boil, then reduce the heat and simmer until the potatoes are tender, about 10 to 15 minutes. Remove the carrot when tender and set aside.
4. Drain the potatoes and return them to the pot. Add apple juice and vinegar for flavor; mash the potatoes with a wooden spatula or fork for about 2 minutes until creamy.
5. Transfer the mashed potatoes to a large bowl. Add the cooked carrot, cucumber, onion, and hard-boiled eggs. Mix in mayonnaise until well combined, then season with salt and pepper to taste. Refrigerate the salad until cool, about 30 minutes to 1 hour. Serve chilled in individual bowls.

Nutrition

• Calories: 354 kcal
• Fat Content: 17 g
• Fiber Content: 6 g
• Sugar Content: 5 g
• Sodium Content: 193 mg
• Protein Content: 8 g
• Cholesterol Content: 113 mg
• Carbohydrate Content: 44 g
• Saturated Fat Content: 3 g
• Unsaturated Fat Content: 0 g