University of California
Community Nutrition
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Fresh Potato Salad
2 potatoes washed, peeled, and chopped
1 medium carrot (peeled and diced), 1/4 cup peas, 1/4 cup corn
1/4 cucumber, thinly sliced
Boil potatoes until soft
Drain cooked potatoes
Mash potatoes with a fork.
Chill potatoes in refrigerator or set aside to cool.
Boil 1 egg for 12 minutes. When done, remove from pot.
Add 2 tablespoons mayonnaise.
Combine mayonnaise, salt, and pepper (to taste).
Mix in carrots, corn, and peas
Add cucumber. Mix gently.
Peel and chop the hard boiled egg, and mix into salad.
1 cup portion
*Optional: Mix in 2 green onions (chopped)
Instructions
Download the recipe here!