Ingredients
- 6-8 large russet potatoes
- 1 cup finely chopped onion
- 1 cup finely chopped celery
- salt & pepper to taste
- 1 Tablespoon lemon juice
- 1 cup mayonnaise
- ½ cup sour cream
- 4 hard boiled eggs
Details
Level of difficulty Average
Preparation time 30mins
Cooking time 20mins
Cost Average budget
Preparation
Step 1
Put a LARGE pot of water up to boil.
Meanwhile...chop onion, celery, and hard boiled eggs and set aside.
Step 2
Once pot is boiling, add potatoes (with skin on) and boil until fork tender.
Step 3
Remove potatoes from water and let sit on paper towels until they are cool enough to handle, but NOT cold.
Step 4
Remove potato peels with fingers and discard, they should come off easily. Cut potatoes into 6-8 pieces each and place in large bowl.
Step 5
While potatoes are still warm, add onions, celery and eggs to potatoes, and gently fold in. (egg yolks will "melt" into potatoes) GENEROUSLY salt and pepper potatoes.
Step 6
Combine mayonnaise and sour cream, add to potatoes. Stir to coat.
*(If more is needed, just remember to add twice as much mayonnaise as sour cream)
Step 7
Add lemon juice, stir gently.
Step 8
Cover and chill in fridge for 2 hours or more before serving.
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Chef Tips and Tricks
Dive into summer with this fresh, light and healthy mango salad!
INGREDIENTS
- Peanuts
- Carrot
- Mango
- Rocket
- 2 limes
- Olive oil
- Soy sauce
- Red onion, minced
- Salt
- Pepper
METHOD
- Lightly sautée the peanuts until golden.
- Take the carrots and cut into thin slices.
- Peel the mango and slice into thin strips.
- Squeeze the juice from 2 limes into a bowl, and add olive oil, soy sauce, minced onion, salt and pepper.
- In a bowl, toss together the mango, carrot, rocket, and lime-soy dressing.
- Enjoy!
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