Potato Salad by Tris Kitchen
Recently I tried making steaks for my family and had to think of easy side dishes to go with it. I bought potatoes during my grocery shopping but did not know what I wanted to do with them. It happened that “potato salad” came to my mind just when I reached home. So, I have to make the dish with whatever I thought was suitable and available in my kitchen.
I served the steak with Potato Salad, alfalfa and strawberries for a well-balanced meal.
To my surprise, my kids love the Potato Salad as much as the steak. And every now and then, they will request to bring this Potato Salad for recess time or for lunch after school.
Potato Salad is a simple 1-dish meal. The ingredients can be adjusted according to individual preference. With a good step by step recipe, I think everyone should be able to make this salad. There are many different recipes online but I find that some are pretty vague in the description of the preparation steps. For those of us who are new to cooking, these recipes might not be easy to understand.
I posted photos on my own version of Potato Salad recently and had quite a number of friends asking me how to cook make this salad. So here’s my recipe!
This dish is especially suitable for those busy mummies who want to make simple home-cooked, healthy food for your kids recess or lunch. This can be an option for you this coming week when school reopens. You can prepare the evening before and refrigerate it.
Here’s the recipe with photos as a guide:-
Ingredients (all available in NTUC Fairprice)
- 5 to 6 medium to large potatoes
- 3 eggs
- Kewpie Japanese mayonnaise
- A dash of Salt (Sea salt, Himalayan Pink salt or any type of salt available at home)
- A dash Master foods Garlic Pepper (Optional. This is a seasoning contains garlic, black pepper and salt. I add a little as it gives more depth to the taste.)
- A dash of Masterfoods Oregano Leaves
- Generous amount of McCormick Italian Seasoning
- Hormel Real Bacon Bits – 40% Less Fats (amount up to individual preference)
- Finely chopped Spring Onion (optional. usually I don’t add since my kids don’t like it)
Directions
- Remove the potatoes skin
- Put potatoes in a pot of water and boil for 25mins. (Potatoes must be submerged in water)
- At the same time, Put 3 eggs into another small pot of water and boil for 15 mins. Remove from water to cool.
- Check the potatoes with a chopstick after 25 mins. (It should be soft enough to poke through smoothly without breaking into pieces. If it’s too hard, boil it for another 5 mins and check)
- Remove potatoes from water to cool down.
- Peel the eggs and put them into a big container (eg. Tupperware)
- Mash them up using a fork
- Add Mayo ( I personally like more mayo as it taste smoother)
- Add in a dash of salt, a dash Master foods Garlic Pepper (Optional), a dash of black pepper (Optional), a dash of Oregano Leaves, a lot of Italian Leaves.
- Mix well
- Cut the potatoes into pieces into the mixture. Then mix them well using the same fork.
- Cover the container and put into refrigerator. (It will be ready to serve in 30 – 40 mins. You can keep in the refrigerator overnight and pack it in lunch box the next morning)
- Add the bacon bits and ready to serve.
- Try to serve with Fruits and/or Vegetables (lettuces or alfafa etc.) for a balance and healthy diet. They can double up as decoration too.
Enjoy Cooking!
**Less salt for kids & those with health issue**
Summer Ocean Love 