Last night I made my mum's potato salad recipe, and Erick made some gourmet tuna salad. Lets just say, it was the meal of mayo. Good thing I like my mayo. It was also delicious. My plan was to have potato salad leftovers for the rest of the week. Umm, its almost gone. And I have garlic breath. Nom.
Mum's Potato Salad:
3 lbs of small red potatoes
3 tbsp white wine vinegar
3 celery stalks, diced
as many frozen peas as you want, cooked (I like lotsa peas, maybe around 1 1/2 cups)
1 cup of mayo (I put in more like 3/4 cup)
6 tbsp chopped up chives
1 tbsp dijon mustard
2 cloves of garlic (the original recipe says 3. I say 2 is more than enough)
1/4 tsp cayenne
Boil potatoes until they're tender, around 20 minutes (until a fork can easily pierce them). Drain out the hot water, then cover the with cold water so they cool down. Mix vinegar, mayo, mustard, garlic, and cayenne together. Chop up potatoes into bite sized pieces, then mix together with celery, peas, and dressing. EAT!
This recipe made me want to go on a summer picnic to a beach with a cooler full of potato salad.
Also, I have been playing around with the layout of this blog a fair bit lately. I'm not very good at html and all this internet mumbo jumbo, so excuse me for any random illogical changes.