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.