Potato Carrot Salad Recipes

MY MOM'S POTATO SALAD WITH CARROT AND EGG

Steps:

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

CARROT-SESAME POTATO SALAD

Steps:

• Boil 2 pounds sliced red potatoes, adding 4 matchstick-cut carrots during the last 2 minutes. Drain and toss with 4 chopped scallions and 1/2 cup bottled sesame-ginger dressing. Top with sesame seeds.

POTATO CARROT SALAD

Steps:

• In a large bowl mix together potatoes, spring onions, red onion, parsley and cheese.
• Add pepper and taste, only add a little salt if required, the cheese adds salt.
• Add mayonnaise and mix thoroughly.
• Spoon into serving dish; sprinkle with cayenne and garnish with parsley sprigs.
• Refrigerate for at least an hour.