Egg & Potato Salad

There was a reason I put up that Blender Mayo post, I wanted to use that in this Egg & Potato Salad. It started out as just a Potato Salad, but then I thought just potato and mayo, that would be boring. I added the salad leaves for crunch, Then the egg came for some protein. And the dried cranberries? Well, they were added on just a whim. A whim that worked out so well. It rounded off the other flavours and just added a pop to the salad. You could add raisins instead. I had a tiny unopened bag of cranberries from my last Indigo flight which I thought I'd use up.

Have this salad cold. It deserves an hour at the least in the fridge. You don't want to be eating warm egg & potato salad with mayonnaise. Trust me on that. Especially in this weather. It would be just the right thing to for a working lunch. Fortifying enough for the rest of the day while being refreshing. Try not to overdo the mayo, it could become really heavy. You could use Greek yogurt instead. I hadn't planned it out before and set my yogurt to drain. So no Greek yogurt for me this time.

Serves 2

Ingredients

4 medium sized potatoes
2 eggs
6 salad leaves/lettuce
2 tbsp mayo
salt to season
2 tbsp raisins/dried cranberries to garnish

Method

1. Boil the potatoes unpeeled till just tender and a knife goes through easily. Let it cool and come to room temperature
2. Hardboil the eggs for about 8 mins. Immediately run under cold water a couple of times till the eggs cool down. Let it rest in cold water till it comes to room temperature.
3. In a salad bowl, roughly tear the salad leaves.
4. Peel and dice both potatoes and eggs to roughly the same size. 1/2" cubes
5. Toss all ingredients with the mayonnaise till its evenly spread.
6. Check seasoning and add salt/pepper if required.
7. Chill in refrigerator till its time to be served.

I've been trying out different colour settings in my camera. Excuse the different tones. One day I'll read up that manual. Till then...