What happen if you find 2 potatoes sitting in your pantry and have absolutely zero will power to whip up a storm? I don’t know about you, but there are just days when I feel super lazy to cook anything fancy (just like writer’s block, is there such a word as cook’s block?), yet don’t want the ingredients to expire and go to waste. So I made potato salad! Found some other ingredients in the fridge which I thought would go nicely with the potatoes.
Ingredients:
2 large russet potatoes
1 egg – hard boiled
1 English / Japanese cucumber – remove core, diced
1 medium carrot – sliced thinly
2 slices bacon (optional)
2 tbsp corn syrup or honey
1/2 cup mayonnaise
Salt and white pepper to taste
Serves 2 – 3
Recipe source: my own
Heat up a skillet or non-stick pan and fry the bacon until crisp. Cut into small pieces.
Bacon just brightens my day!
Dice the cucumber into small cubes and add in a pinch of salt to purge out extra water. Leave it for about 20 mins. Peel and cut the carrot thinly into bite size.
Cut into strips and remove the core as we do not want too much moisture in the salad.
The salt will draw out the moisture.
Bring a pot of water to boil and put in your egg. Hard boil egg usually takes about 10 to 12 mins.
Gently lower the egg into the boiling water.
Take out the egg and let it cool in a pot of cold water. Peel and cut the potatoes into pieces. In a big pot, add in the potatoes, a pinch of salt and water just enough to cover the potatoes. Boil for about 20 mins or until cooked.
Take the potatoes out and place in a big bowl and cover. The steam will keep the potatoes moist and fluffy. In the same pot, put in the sliced carrots and boil for about 10 mins until soft. Drain and set aside. Use a potato masher or a fork to mash the potatoes.
Fluffy potatoes!
Peel the egg and chop into pieces. Put the diced cucumber on a kitchen towel and squeeze out extra the extra liquid.
Roughly chop up the egg. If you are health conscious, remove the egg yolk.
Add the cucumber, carrot, bacon and egg into the mash together with the corn syrup or honey and mayo. Season with salt and pepper. Mix and combine thoroughly.
Pretty medley of colors!
Taste and add more mayo or seasoning if required.
Refrigerate for at least 45 mins. Best serve chilled. Nom nom nom…
Full instructions:
Heat up a skillet or non-stick pan and fry the bacon until crisp. Cut into small pieces. Dice the cucumber into small cubes and add in a pinch of salt to purge out extra water. Leave it for about 20 mins.
Peel and cut the carrot thinly into bite size. Bring a pot of water to boil and put in your egg. Hard boil egg usually takes about 10 to 12 mins. Take out the egg and let it cool in a pot of cold water. Peel and cut the potatoes into pieces. In a big pot, add in the potatoes, a pinch of salt and water just enough to cover the potatoes. Boil for about 20 mins or until cooked.
Take the potatoes out and place in a big bowl and cover. The steam will keep the potatoes moist and fluffy. In the same pot, put in the sliced carrots and boil for about 10 mins until soft. Drain and set aside. Use a potato masher or a fork to mash the potatoes. Peel the egg and chop into pieces. Put the diced cucumber on a kitchen towel and squeeze out extra the extra liquid.
Add the cucumber, carrot, bacon and egg into the mash together with the corn syrup or honey and mayo. Season with salt and pepper. Mix and combine thoroughly. Best serve chilled.
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