POTATO SALAD BITES

I ngr edi ent s: 10 small bite size potatoes 2 tsps. celery stalk finely chopped 2 tsps. carrots finely chopped 1 tsp. white onion minced 1 hardboiled egg finely chopped ½ c homemade mayonnaise salt and pepper to taste parsley or fennel for garnishing

Di r ect i ons: Place potatoes in a medium sauce pan and cover with water. Bring to boil; then reduce the heat. Cook for 15 minutes or until tender. Drain and immediately place potatoes in ice water. Drain and pat dry.

Cut the potatoes near half. Scoop out the pulp leaving the shell still intact. Set aside. Dice the potato that scooped out and place into a bowl. Stir in the celery, carrots and onions. Combine mayonnaise with salt and pepper. Gently stir into potato mixture.

Sprinkle potato shells with a dash of salt. Stuff potato with potato salad mixture. Plate and garnish with parsley or fennel.

For the Homemade Mayonnaise I ngr edi ent s: 1 large egg yolk ¾ cup olive oil 1 tsp. lemon or vinegar, plus more to taste salt and pepper to taste

Di r ect i ons: Beat the yolk using electric hand mixer. With the hand mixer running, slowly add the oil in a thin stream until completely combined. Add the lemon and mix until smooth. Season with salt and pepper and mix until thick. Add a little sugar if you want your mayo with a bit of sweetness.

— oOo— The author is Teacher I at JustinoSevilla High School, Cacutud, Arayat, Pampanga