Potato Salad
This potato salad thingy is something I tried to make, emulating those selling in tubs at Jusco. I am not sure those selling tasted the same, but I am pleased with the result all the same. Here’s the recipe:
Ingredients:
2 to 3 medium sized US potatoes
1 stick of carrot
3 tablespoons of mayonnaise
1 to 2 teaspoon of dijon mustard (optional)
A dash of rice vinegar (optional)
white pepper, black pepper and salt to taste.
Method:
- Put enough water to boil the potatoes and carrots. Meanwhile, dice the potatoes after peeling and slice the carrot into stick forms.
- Dump them into the boiling water and cook for 15 to 20 minutes, or until they are soft.Dish and drain.
- Put them in a big salad bowl so that you can mix them properly without messing up everywhere.
- Throw in everything else and mix them thoroughly. It doesn’t matter if you mush them up a bit. It is to be expected from potatoes anyway. If the salad is too dry to your liking, add more mayonnaise.
Scoop a dollop, and I garnish mine with some black pepper and parsley flakes. Serve them with roast, or eat them just as it is. Keep them in fridge if there’s extra. They taste good chilled.
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