Sunday, July 4, 2010
I don't always add hard boiled eggs to potato salad but when I do, an easy way to make hard boiled eggs is to add the eggs to the pot that you are cooking the potatoes in and after you have simmered the potatoes for 10 minutes, I remove the eggs and cool them off in a bowl of cold water. I let the potatoes simmer until they are fork tender. You can add other vegetables that are not listed in this recipe including celery. In making this salad, I used a variety of fresh herbs from the garden.
3 medium sized potatoes, cut into chunks
1 hard boiled egg, coarsely chopped
1/2 red, orange or green pepper. diced
4 radishes, diced
several slices of red onion, diced
1/2 tbsp cider vinegar
1 tsp sugar
1 good tsp of dijon mustard
1/4 cup of mayonnaise (more or less to taste)
herbs, chopped - chives, dill, parsley
salt and pepper
Cook the potatoes with the skins on ( I leave the skins on the potato unless I am using russet potatoes) in a large pot and simmer until they are fork tender (about 20 minutes). Drain in a colander. Cool for several minutes. Place the potatoes in a large bowl. Mix the sugar, mustard, mayonnaise and vinegar in a small bowl or container. Add the egg, pepper, radishes, onion and herbs to the bowl with the potatoes. Mix the contents of the bowl and then add the dressing to this mixture. Combine everything together and add salt and pepper to taste. Put the salad in the fridge and take out when you are ready to serve your meal. Serves 3 to 4 people.