Recipe Details
Ingredients
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4potatoes, each peeled and cut into eight pieces
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salt and ground black pepper to taste
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1cucumber, thinly sliced
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½onion, thinly sliced
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1carrot, thinly sliced into rounds
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1tablespoonapple juice
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1teaspoonrice vinegar
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2hard-boiled eggs, chopped
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5tablespoonsmayonnaise
Cooking Directions
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Soak potatoes in a bowl of water to draw out the bitterness, about 15 minutes.
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Rub salt over cucumber and onion slices; squeeze out excess moisture and pat dry. Set aside.
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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.
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Drain potatoes and return to the pot. Add apple juice and vinegar; mash potatoes with a wooden spatula or fork for about 2 minutes.
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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.
Tips
Use a vegetable slicer or mandoline to slice the cucumber and onion.
Nutrition Facts
| Full Nutrition Label | |
|---|---|
| Servings Per Recipe4 | |
| Calories354 | |
| % Daily Value * | |
| Total Fat 17g |
21% |
| Saturated Fat 3g |
15% |
| Cholesterol 113mg |
38% |
| Sodium 193mg |
8% |
| Total Carbohydrate 44g |
16% |
| Dietary Fiber 6g |
21% |
| Total Sugars 5g |
|
| Protein 8g |
17% |
| Vitamin C 46mg |
52% |
| Calcium 59mg |
5% |
| Iron 2mg |
13% |
| Potassium 1099mg |
23% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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