Tuesday, June 10, 2014

More Summer Cooking

I couldn't help myself, I have to share this recipe with you:)

It's an easy variant of a potato salad from Home Cooking, an American magazine. I simplified the original recipe and omitted or substituted some original ingredients, to make it more budget friendly. It can be served as the main course or a side dish.

You'll need:

4-6 potatoes, large
1tbsp lemon juice
2 garlic cloves, finely minced
1 tbsp sugar
1 1/2 tsp salt or to taste
1 onion, chopped
1 green onion, chopped
1 green bell pepper, diced
+/- 2 tbsp green olives (or to taste), chopped
dried parsley, dill, pepper to taste
1 tbsp mustard
Mayonnaise to taste
3-4 hard-boiled eggs, chopped
+/- 100g fried bacon, crumbled

Boil unpeeled potatoes until ready but not falling apart, drain, cool, peel and cut into small cubes. Put into a bowl.

Make the dressing with lemon juice, garlic, sugar, salt, pepper, mustard and mayo, pour over potatoes and mix well. Add onion, bell pepper, olives, parsley and dill, chopped eggs and crumbled bacon, mix and store in the fridge until ready to serve. Add green onion and serve with toast.

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