Monday, January 23, 2006

Easy Peasy Potato&Egg Salad

This is the recipe for the potato salad that I made for the modblogger's gathering in FRIM last december. It is actually pretty easy, the only tedious part is the boiling, peeling, and cutting up of the potatoes and eggs.
You can actually dump pretty much anything you like inside a potato salad, so feel free to experiment and play around with the ingredients.

Easy Peasy Potato & Egg Salad

6 large potatoes (I used russet's coz they're tender and get all crumbly and helps thicken the salad more. Boil, peel and cut to your preferred size and shape)
6 eggs (u can use more if you want, my rule is one egg per potato. Hard boiled, shelled and diced)
Mayonnaise (one medium sized bottle, depends on the amount of your potatoes)
Campbell's Cream of Mushroom Soup (one can, unmixed. You can use other kinds of creamy soup to vary the taste, but not the ones with pasta in em)
Celery (about 3 stalks, cut up into small pieces. This adds great taste and crunchy texture)
Sweet corn niblets (one small can will do, can omit if your kids don't like corn, or add more if you like them)
Sausages or bologna (as much as you want. cut them up into small pieces and fry them till they're crispy)salt and pepper to taste

In a huge salad bowl, mix well mayo and canned soup, season to taste (use salt sparingly coz your sausage/bologna bits might be a little salty). Dump in the potatoes and eggs, stir till well coated, then add the celery and sweet corn and stir. Can be left to chill in the fridge.
When you're ready to serve, stir in half of the sausage/bologna bits, and sprinkle the rest on top.
Can be eaten on it's own, with bread, fried chicken or barbecued meats.

Other yummy suggestions:
Add chopped nuts for the nutty taste.
Add chopped chillies for a hot edge.
You can also add diced apples.

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