My mom's potato salad

My mom often makes potato salad for dinner. 
And it’s loved by my family.

■INGREDIENTS (serves 4)

4 potatoes 　　　

2 eggs

1 carrot

1/2 oinion

1 cucumber

1/3 Tbsp vinegar (rice or cereal)

1 Tbsp apple juice

5 Tbsps mayonnaise

salt and pepper

■DIRECTIONS

1. Boil the eggs.

2. Peel the potatoes, cut into sixths or eights and soak in the water to eliminate bitterness.

Peel the carrot, and cut 0.1inch (3mm) quarter rounds.

3. The onion and the cucumber slice thin using a vegetable slicer. And they rub in salt and squeeze to drain. Chop the boiled eggs.

4. Place the chopped potatoes and carrot in a pot. Fill the pot with just enough water to cover the vegetables, and the salt and boil over a high heat. When it comes to the boil, reduce the heat to low and continue to simmer until the potatoes become tender enough for bamboo skewer to pierce without difficulty. Take the carrot out of the pot whenever they are tender.

5. When the potatoes are tender enough, discard the hot water from the pot. Add the vinegar and apple juice. And place over heat again and mash them with a wooden spatula or a fork for about 2 minutes.

6. Place all the ingredients and mix together in one bowl. Adjust the flavor with mayonnaise and salt and pepper. Cool everything in the fridge. Arrange in individual bowls.