Previous articles have focused on some basic all-rounder meals that can be eaten at any time. Salads are different. They're usually a lunch or a dinner meal, and essentially constitute a mix of vegetables or fruit (although sometimes meat is used, like in a chicken Caesar salad). Typically, they're not the main portion but compliment the dish or food group being served. Salads are often used decoratively, to add a dash of colour to a dish as it sits on the plate, or amongst an all-you-can-eat spread of diverse foods at a social gathering.
This potato salad recipe is a special favourite at Christmas or any other special occasion, and can be brought as a gift to a friend's party or a house-warming.
Notes
- Make sure the eggs are cooked properly i.e. hard-boiled. If they're runny, this will result in a messy, unpleasant-tasting salad.
- Don't cut the potatoes too thinly or too small when boiling; otherwise, they will turn mushy in the pot.
Ingredients
- A 500gm bottle of mayonnaise (soy-natural or otherwise)
- 1 or 2 large brown onions
- 4 eggs
- 6 potatoes
- 1 tblspoon of olive oil
- ½ tblspoon of salt
- A dash of pepper
Instructions
- In a large bowl, mix 4 tblspoons of mayonnaise, the salt, the pepper, and the olive oil.
- In a small pot, we boil the eggs for approximately 10 minutes on medium heat. They should be quite firm to the touch.
- Leaving them to cool for 5-10 minutes so as not to burn fingers, the egg's shells are removed and each egg cut into eighths. Alternatively, a fine cutting knife is handy they can be cut into thin strips. Add this to the bowl and mix.
- Peel and cut the potatoes into quarters. In a small pot, we bring the potatoes to the boil and then simmer for 10 minutes until cooked. Cut them into small bits, as desired. They should still be firm at this point. Add the potatoes to the bowl and mix.
- Finely chop the onion or onions, diced for preference. Add this to the bowl and mix.
Afterthoughts
When finished the potato salad should look creamy, taste creamy, and have an edge of sweetness to the flavour. It goes perfectly with plain meat dishes or seafood, such as prawns or lobster. This dish is best served cold, so refrigerate afterwards.
Variations
There are many different variations on this recipe, but the tastiest had additional sweet peas and/or steamed cauliflower. For meat lovers, sliced bits of bacon or ham can enhance the flavour. Sliced pear is also a tasty extra, but anything with a slightly creamy taste or a sweeter tang would do.
Part 1 - A Simple Corn, Onion and Ham Quiche
Part 2 - A Simple Lentil Stew Recipe
Part 4 - A Simple Chicken Risotto Recipe
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