|The humble potato dish|
There are many variations of potato salads around and I decided on a toned down version using ingredients one will have readily at home. You can make this dish and leave it over night and serve it straight from the fridge.
Potatoes (I used 6 baby potatoes)
2 large eggs (I used straight from fridge)
Mayonnaise (I used Kewpie brand)
1. Wash and peel the potatoes (optional as some people like to leave the skin of the potatoes on). Bring to boil a saucepan of water containing enough water to cover the potatoes and boil for approximately 15mins or longer. When you can insert a fork or spoon in the middle of the potato, the potatoes are done. Leave to cool and cut each potato into quarters.
2. After removing the potatoes from the pot, place in 2 eggs and boil for another 12-15mins. Leave aside to cool and peel.
3. Chop onion into mini cubes.
4. In a bowl, mix diced potatoes and onions with about 4-5 tablespoons of mayonnaise. Add in hard boiled eggs and mash them gently into mixture. Add in a pinch/a quarter teaspoon of salt and a dash of pepper to taste.
Handling onions can be a painful process especially when dicing the onion. Onions release some vapours when cut, causing one to feel a burning and tearing sensation. You can either chill the onion in the fridge for 15mins before cutting or use white onions instead. Red onions tend to be more "potent".
Other than these few basic ingredients, you can also add diced carrots, celery, green apples and some spring onions. Jazz it up with bacon bits if you have some on hand.
|Whoever said salads are boring or tasteless?|