University of California
Community Nutrition
Fresh Potato Salad
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!