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Hungry For An Easy Potato Salad? Creamy And Delicious!!
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RECIPE
INGREDIENTS
150 grams onions, cut in half and then finely sliced
3 tablespoons white vinegar
1 1⁄2 teaspoons salt
1 teaspoon black pepper powder
1⁄4 cup vegetable oil
500 grams potatoes, peeled and cut in a large dice
1⁄2 teaspoon salt
2 eggs, full boiled, peeled, and cut into thin round slices
COOKING METHOD
- Place onions in a glass bowl and pour vinegar over them. Add pepper and salt, and follow by adding the oil. Mix well, kneading gently with your hands for 10 to 20 seconds. Set aside. This mixture needs to macerate for at least 20 minutes.
- In the meanwhile, place potatoes in a pot and pour in 1 cup water with ½ teaspoon salt. Bring to a boil and let cook for about 20 minutes or till fully cooked through and fork tender. Drain potatoes in a sieve or colander.
- Add potatoes to the macerating onions, mixing and crushing the potatoes with the back of a ladle until roughly mashed. The salad should not become a homogenous mash like mashed potatoes but some pieces of potato should remain whole or only lightly mashed.
- Once the salad has cooled to room temperature, decorate it by scattering egg slices on top. Cover with cling wrap and place in a refrigerator to chill for 1 hour before serving.
Cook’s note:
Adding vinegar to onions tends to temper their sharpness.
- Place onions in a glass bowl and pour vinegar over them. Add pepper and salt, and follow by adding the oil. Mix well, kneading gently with your hands for 10 to 20 seconds. Set aside. This mixture needs to macerate for at least 20 minutes.
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