Easy, Zesty Potato Egg Salad
Potatoes and eggs always go well together. The tartness of the potatoes combined with the creaminess of the eggs creates an excellent base to build on as far as a salad goes. And whats more!? you ca customize this salad limited only by your imagination.
This recipe is a perfect dish to have alongside a BBQ. The meat of the BBQ, the salad and plenty of fruit juice or punch makes a hearty meal.
I'm going to describe a moderately customized version of this recipe. However as mentioned earlier feel free to let your imagination run wild with this dish!
Ingredients:
- Potatoes - Boiled, peeled and chopped in to cubes. do not get them mashed up.
- Eggs - Hard boiled and shelled.
- Onions - Peeled and chopped in to cubes.
- Green Chilies - Finely chopped.
- Peanuts - Fried in oil.
- Bread - Use regular sandwich bread.
- Bacon - Fried and crisped.
- Lemon Peel - A fruit of lemon basically. Let's peel it later.
- Dry Thyme.
- Pepper and Salt.
- Mayonnaise.
- Butter.
- Olive oil.
Method:
Chop the eggs in to cubes. Combine the potatoes, eggs green chilies, bacon, onions, dry thyme, peanuts and the mayonnaise together in a mixing bowl. Season with salt and pepper and give it a good mix taking care to leave the chunks of potatoes and eggs intact as much as possible. Place in a refrigerator until you are ready to combine the salad.
Grab a few slices of bread and cut them in to squares (approximately half an inch on each side). Heat a shallow pan and heat some butter and olive oil. Once the oil mixture is heated up add the bread squares in batches and fry them until golden brown and crispy. Drain the excess oil on paper towels.
Once the stomachs are ready for the salad combine the dish by mixing the salad in the fridge with the fried bread squares. Grate a lemon's zest (or more depending on the quantity) on top of the salad. Serve with the BBQ meat and feel the pleasures of life!
