We love potatoes in our household. Unless we’re having rice, we’re surely having potatoes. Sometimes, I even serve potatoes with rice, hehe.
There’s just something really satisfying about eating potatoes. It makes me happy. It makes my toes curl. It makes me sing happy songs.
And potatoes are so versatile, you can turn them into so many different types of dishes, it’s quite mind boggling really. My most favourite potato dish is layered potatoes, but the truth is, I’m also a not-so-secret potato salad fiend.
I have few requirements when it comes to potato salads. They are:
1. The potatoes should be cooked through but not overcooked.
2. The salad should be well-seasoned.
3. The salad should have onions.
4. The salad must have a mixture of mashed and chunky potatoes.
5. The salad MUST be chilled.
There are few dishes that should strictly be eaten chilled and potato salad is one of these dishes. Sorry, I am autocratic when it comes to the temperature of my potato salad….
So now lets make some potato salad, just the way I like it!
- 2 large potatoes, peeled and chopped
- 1 red onion, finely chopped
- 1 stalk of spring onion, finely chopped
- 3 tablespoon of mayonnaise
- 2 eggs
- salt and black pepper to taste
# – First, peel and chop up the potatoes.
# – Then finely chop up both spring onion and red onion. Yeah, baby I love my onions!
# – Put the chopped potatoes to boil in slightly salted water. I’d say about 15-20 minutes, but do check with a fork…when you can poke it all the way through, it’s done!
# – In the meantime, put the 2 eggs into a pot of water. Turn on the flame and let the eggs cook for 10 minutes. Turn off the flame and let it sit for 5 minutes. Then remove eggs from water and let them cool down.
# – After the potatoes are done, drain them.
# – Throw the drained potatoes into a mixing bowl together with the finely chopped red onion and spring onion. Ideally this should be done while the potatoes are still quite hot because the heat will cook the onions a little bit, making them taste less harsh.
# – Next, stir them around till it looks like the potatoes are coated with the onions.
# – Then with a potato masher, mash lightly till you get some mash with chunky bits.
# – Now throw in 3 big dollops of mayonnaise. Stir to mix.
# – Some salt to taste. Don’t be too heavy handed with salt….taste as you go!
# – And some black pepper.
# – You eggs should have cooled down by now. Peel the eggs and cut into bite-size.
# – Throw them into the potatoes. Mix gently without bruising the eggs too much. The reason why I put in the eggs so late is because I don’t like the idea of stirring my eggs too long…I want the yolks more intact ;)
# – Transfer them into a container that can fit into your fridge.
# – Have a taste. You know you want to…
# – Wrap the container with clingwrap and stick it into the fridge for at least 2 hours.
# – Serve with your favourite main dish. I made the salad for our dinner of pan fried dory with lemon oil sauce.
And there….chilled potato salad, just the way I like it. The cold, creamy potatoes with perfectly boiled eggs, punctuated by crunchy onions….my kind of comfort food. Get some potatoes in the system, now!