Description
A delicious and creamy potato salad perfect for any gathering.
Ingredients
Scale
- 4 medium-sized potatoes
- 1 carrot
- 1/2 cucumber
- 1/2 cup mayonnaise
- 2 tablespoons rice vinegar
- Salt, to taste
- Black pepper, to taste
Instructions
- Place the potatoes in a pot of salted water and boil until tender, about 15-20 minutes.
- Peel and chop the carrot, then add it to the pot for the last 5 minutes of cooking.
- Drain the potatoes and carrot, then allow them to cool slightly before peeling the potatoes.
- Once cool enough to handle, mash the potatoes in a large bowl until there are no lumps left.
- While the potatoes cool, wash and thinly slice the cucumber. Sprinkle with salt and let it sit for 5 minutes to extract excess moisture, then pat dry.
- Add the chopped carrot and cucumber to the mashed potatoes.
- In a separate bowl, combine mayonnaise and rice vinegar. Add this mixture to the potato-vegetable blend and stir until evenly coated.
- Taste and add salt and pepper as needed.
- Cover the bowl with plastic wrap and place it in the refrigerator for at least 30 minutes to allow the flavors to meld.
- After chilling, give it a gentle stir before serving.
Notes
- For a tangier flavor, consider adding more vinegar.
- This salad can be made a day in advance for better flavor.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Boiling and mixing
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 2g
- Sodium: 320mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 5mg