SOUTH­ERN POTATO SALAD AND TEXAS SLAW

Good (UAE) - - GOOD FOOD -

For the potato salad:

6 medium pota­toes

4 eggs, hard boiled and then chopped

350g may­on­naise

30g Amer­i­can yel­low mus­tard

70g pickle rel­ish

60g yel­low pep­per, diced

60g cel­ery, sliced

2 spring onions, thinly sliced

For the coleslaw:

80g white cab­bage, thinly sliced

60g car­rot, grated

30g red onion, thinly sliced

80g may­on­naise

30g Amer­i­can yel­low mus­tard

½ a lemon, juiced 1tsp sugar

1) Wash the pota­toes un­der run­ning wa­ter, cut into cubes and place in a saucepan. Cover with cold wa­ter, bring to a sim­mer and cook for 10 to 15 min­utes, or un­til ten­der. Once ready, drain and set aside to cool. 2) In a large mix­ing bowl, gen­tly mix the pota­toes with all the other in­gre­di­ents, keep­ing some sliced spring onion greens aside to gar­nish. Taste and sea­son, then trans­fer to a plas­tic lid­ded con­tainer and re­frig­er­ate un­til needed. 3) In a clean bowl, mix the cab­bage, car­rot and onion with lemon juice and sugar. Add the may­on­naise and mus­tard, mix well, then add salt and pep­per to taste. Trans­fer to a plas­tic lid­ded con­tainer and re­frig­er­ate un­til needed.

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