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Mom's Asian-Style Potato Salad

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PREP TIME
35 min
COOKING TIME
15 min
TOTAL TIME
95 min
SERVINGS
4 servings
Dinner
Mom's Asian-Style Potato Salad
Ingredients
  • 4 potatoes, peeled and cut into eighths
  • salt and ground black pepper to taste
  • 1 cucumber, thinly sliced
  • 1/2 onion, thinly sliced
  • 1 carrot, thinly sliced into rounds
  • 1 tablespoon apple juice
  • 1/3 tablespoon rice vinegar
  • 2 hard-boiled eggs, chopped
  • 5 tablespoons mayonnaise
Instructions
1
Submerge potatoes in a container filled with water for 15 minutes, allowing the unpleasant taste to dissipate.
2
Sprinkle salt liberally over cucumber and onion slices; gently remove excess moisture using a paper towel, then set the vegetables aside.
3
Drain potatoes and combine them with carrot in a pot. Add sufficient water to cover the ingredients. Season with salt, then bring the mixture to a boil before gradually decreasing the heat to low and letting it simmer for 10-15 minutes, or until potatoes can be pierced easily with a bamboo skewer. Remove the carrot from the pot once tender.
4
Drain potatoes and return them to the pot. Add apple juice and vinegar; use a wooden spatula or fork to mash potatoes until they reach the desired consistency, approximately 2 minutes.
5
Transfer mashed potatoes to a serving dish. Combine mashed potatoes with carrot, cucumber, onion, and eggs; mix in mayonnaise before seasoning with salt and pepper to taste. Refrigerate the mixture until it cools, 30 minutes to 1 hour, before serving in individual portions.