Saturday, 29 August 2020

Potato, apple and egg salad (土豆沙拉)

Potato salad is a wonderful side dish to serve with roasted or barbecued meat. I replace some potatoes with apples to give it some crunch and tartness and make it a healthier dish. I don’t use herbs because the children don’t like them, but you can add chopped parsley to give it a nicer taste and colour.

 Ingredients

1 apple
5 small waxy potatoes (less if you use bigger ones)
2 eggs


Sweet mayonnaise.

Whole grain French mustard which gives it oomph


Bring a large pot of salted water to a boil. Add potatoes and eggs.

Simmer until potatoes are tender but still firm (about 15 minutes)


In the meantime, wash and cut the apples into small bite size cubes



Put the cut apples in salted water to prevent them turning brown



Drain the water before mixing it with the potatoes



 Remove the potatoes and eggs from the pot and place into cold water to cool.



Peel the potato skin which will should come off quite easily




Cut into small cubes


Put into a bowl and keep aside




Peel the eggs and cut into medium size pieces




Put into a bowl and keep aside



Put the apples into a large mixing bowl


Add the potatoes and mix thoroughly



Add 2 tsp whole grain mustard and enough mayonnaise to completely coat all the vegetables.If you don’t have sweet mayonnaise, add 2 tsp sugar to sweeten it.Add black pepper (preferably freshly ground) and a little white pepper 

Mix thoroughly.



Add the eggs and mix again



The salad should look moist, add more mayonnaise if it is too dry.




Transfer to a sealable container and keep in the fridge until ready to serve.