This is the 6th entry for the Food Inspired by People project. Every Monday for three months, I will post a dish that is inspired by a person. Today is Potato Egg Salad inspired by QQ – my MIL.
1st Entry: Sambal (spicy Malaysian condiment)
2nd Entry: Dry Wonton Noodles
3rd Entry: Taiwanese Chicken Rice
4th Entry: Bibimbap (Korean mixed rice)
5th Entry: Banana Chocolate Chip Muffins
My mother in law, QQ has a very keen sense of taste. I believe she got this from her father since he was a great cook. She can put simple ingredients together and create something delicious beyond belief. She’s talented like that.
If only she was a chef, but she’s not. Nor does she own a restaurant where I could have parasite-d my way through all the food. Worse off, she hardly cooks at home too. Let’s just say, she’s a busy woman. So when she does whip up the occasional something, it’s excitement like Christmas morning.
One of things she would make is potato egg salad. Creamy and hearty with a tinge of sourness from the pickles. And if you’ve eaten mayo in Taiwan, you would know that it is not any ordinary mayo. It’s so sweet like they’s dumped a truckload of sugar in that small bottle. I would indulge myself with a big helping of her potato egg salad then proceeded to doing 100 jumping jacks to balance out all that mayo.
As if potato egg salad is not filling enough, I love to eat it as a sandwich. All that carbs… and sugar. In my defense, I did attempt to healthi-fy it with yogurt. Good god, it is good. Now all that’s left for me to do is… 100 200 jumping jacks.
Also, if you haven’t done so already, check out my last post Thai Holy Basil Pork. A popular Thai street food with its unique flavor & aroma from holy basil. Ready in less than 10 minutes & super appetizing making it perfect for any meal.
To see all the delectable entries for the Food Inspired by People project, click here.
What is your version of a delicious potato egg salad?
Potato Egg Salad Serves 4-5
what you need:
1 1/2 lb potatoes
4 hard boiled eggs, peeled and chopped
3 pickles, diced
5 tbs mayonnaise
5 tbs yogurt
2 tsp sugar (optional)
Salt and black pepper to taste
Paprika, dill or parsley for garnish
directions:
1. In a pot, place the potatoes and enough water to cover it by 1 inch. Bring the water to boil.
2. Once boiled, add 2 tsp salt for every 1 quart water. Turn the heat to medium low and gently simmer it for 15 minutes. The potatoes are ready when a fork can easily poke through them. I usually cook them a little longer because I like them softer.
3. Drain the potatoes and submerge in cold water, peel and roughly chop them.
4. In a bowl, add the potatoes, eggs, pickles, mayonnaise, yogurt, sugar, salt and black pepper. Toss well and serve at room temperature or chill for a few hours before serving. Sprinkle some paprika, dill and/or parsley before serving.
Notes:
1. To peel potatoes easily:
a. Use a knife to make a shallow slit around the middle of each potato before boiling.
b. To peel potatoes, after submerging them in cold water, work the skin by gently squeezing it outwards.
2. Russet potatoes are not suitable for this type of salad. Use small red, yukon or gold ones.
