Tuesday, October 6, 2009

Potato Salad

Happy Feast of Tabernacles, everybody - or "Happy Nefee", as our little one would say ;) Halfway into the Feast, I thought I could share my favorite potato salad recipe, just in case you are running out of ideas about what to cook during this feast week. We will have it with fried fish on the side, or maybe the other way round ;)

Potato Salad

Ingredients for 4 servings:
  • 10 middle sized potatoes
  • 2 red onions
  • Italian Dressing
  • 4 eggs
  • 1 big red pepper, bell pepper or a spicy kind, to taste
  • 1/4 cup mayonnaise
  • 1 tbsp mustard
  • salt, pepper
Boil potatoes and eggs for approximately 20 minutes. Drain and rinse with cold water. Pour some Italian Dressing in a big bowl, cut potatoes into it as hot as you can handle them, and stir after every potato. If the potato skin is thick, peel it off, otherwise it might as well go into the salad. After half of the potatoes are cut, chop up onions and add to the potatoes, stir. Add remaining potatoes and let sit for a while.

Peel eggs and cut into small pieces. Add to the potatoes. Add pepper and salt before stirring the eggs under. Then clean the red bell pepper - you can use a spicy kind too if you like - and cut into small pieces. Add to the salad and stir again.

In a separate bowl, mix mayonnaise and mustard, and salt and pepper to taste. If the sauce appears to be too thick, add a little more Italian Dressing. Pour over potato salad, stir yet again. Let cool in the fridge before eating.

Enjoy :)

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