pickled cucumbers or pickled onions chopped
Kalamata olives use more if you wish (pitted) *
garlic crushed and finely chopped
onions or scallions
parsley and dill chopped finely also add fresh thyme if you like
For the dressing
yogurt don’t use a fat free – I used 5%
honey or 1/2 tsp cane sugar
lemon juice juice from half a lemon
mustard yellow mustard
cider vinegar organic (with mother)
1. Start by washing thoroughly and then boil the potatoes with 1 tsp salt. I choose smaller sized non-floury potatoes for my salads in general and I always leave the skin on. Boil according to their size and type. Approximately 10-15 min. You will know when they ready by doing the fork test. Pierce them with a fork or a toothpick if they are done the fork spikes will go through the potato with ease. I generally wash the eggs, boil them together with the potatoes and remove these with a slotted spoon after 8 min placing them into a bowl containing ice cubed and water.
2. When the potatoes are ready, drain the water and set aside to cool. Decide if you want to leave or remove the skin. If you don't want the skin, peel them as soon as they are cool enough to be handled. Peel the hard-boiled eggs.
3. While the potatoes are cooling, take a larger bowl and mix together the dressing ingredients, the vinegar, crushed or chopped spring garlic, salt, freshly ground black pepper. Mix well and set aside.
4. Add the other ingredients like the olives, spring onion, chopped pickled cucumbers, chopped parsley and dill, chopped eggs and cubed potatoes.
5. Give it all a good old mix and season more if you would like. Oh, yes, for me a pinch of dry red chili or cayenne pepper, please! Serve and enjoy!
And I fell in love with Japanese potatosalad. Peel the potatoes and cut into cubes. You never knew what you were going to get - one day it was some kind of filled cabbage leaf in some kind of broth, the next it would be tiny sausages, a stalk of broccoli, an ice-cream scoop of potatosalad and three carefully-placed dots of ketchup
The PotatoSalad that Switched Nationalities Three Times. Drain the potatoes and place them in a bowl. This simple salad was so different for me--so full of bright, sharp flavors and gaspingly hot chiles, that I immediately asked for the recipe and knew it would become a staple in my own international kitchen
Need a recipe that won't give your friends and family raging food poisoning from your mayonnaise based potatosalad sitting on a table for a couple of hours, offering safe have to every food borne bacteria known to man