rain_and_snow (![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png)
rain_and_snow) wrote2023-01-16 07:36 pm
rain_and_snow) wrote2023-01-16 07:36 pm
Potato Salad
Max 1.5kg potatoes (the red ones are nice, the small ones mrsbrown planted work well too)
12 eggs
2 stalks spring onion
Dill
Mayonnaise (good, not sweet)
Seedy mustard
Pickles
Red wine vinegar
Salt
Cut the potatoes quite small. 2cm cubes are good.
Steam them, then immediately toss with salt and red wine vinegar. This can be difficult, I have taken to pouring them from one mixing bowl to another several times. Don't undercook them, but 'just cooked' is good. They should taste excellent.
Boil the eggs (medhard-hard), rinse with cold water, crack the shells, and rest covered in cold water
Finely chop the spring onions, mix with 1tbs mustard and half a cup of mayonnaise. It is nice to let this 'infuse'.
-- you can pause here and do the rest tomorrow --
As the eggs are cooling, so are the potatoes. Shell the eggs when you can.
Mix the dressing through the potatoes gently (I pour between bowls). Add more mayo and mustard to cover the potatoes well. There is such a thing as to much.
Quarter the eggs and finely chop the pickles (unless you arecharlesnaismith and think bigger is better), mix again.
Hooray, potato salad.
mrsbrown planted work well too)12 eggs
2 stalks spring onion
Dill
Mayonnaise (good, not sweet)
Seedy mustard
Pickles
Red wine vinegar
Salt
Cut the potatoes quite small. 2cm cubes are good.
Steam them, then immediately toss with salt and red wine vinegar. This can be difficult, I have taken to pouring them from one mixing bowl to another several times. Don't undercook them, but 'just cooked' is good. They should taste excellent.
Boil the eggs (medhard-hard), rinse with cold water, crack the shells, and rest covered in cold water
Finely chop the spring onions, mix with 1tbs mustard and half a cup of mayonnaise. It is nice to let this 'infuse'.
-- you can pause here and do the rest tomorrow --
As the eggs are cooling, so are the potatoes. Shell the eggs when you can.
Mix the dressing through the potatoes gently (I pour between bowls). Add more mayo and mustard to cover the potatoes well. There is such a thing as to much.
Quarter the eggs and finely chop the pickles (unless you are
charlesnaismith and think bigger is better), mix again. Hooray, potato salad.