D'Open Kitchen

COOKING FOR THE SOUL

Potato Salad

Name: Potato Salad
Ingredients: 1-2 Potato Peel; 1/2 cups mayonnaise; 1/2 tbsp white or cider vinegar; 1/2 tbsp yellow mustard; 1 Japanese Cucumber (chopped); 1 - 2 tbsp of can corn; Salt and Pepper to taste

Recipe by

Trish yee

Potato Salad, a timeless classic within the realm of culinary offerings, embodies the art of achieving a harmonious balance of ingredients and flavors. This dish features tender potatoes, meticulously cooked and then delicately dressed with a blend of mayonnaise, herbs, and complementary seasonings.

Crafted with precision, the preparation of Potato Salad entails the meticulous handling of the potatoes to ensure they retain their ideal texture. The dressing, often a blend of mayonnaise, mustard, vinegar, and herbs, adds a creamy and tangy element that enhances the overall palate experience.

The versatility of Potato Salad shines through as it serves as a versatile side dish suitable for a variety of occasions, from casual picnics to elegant gatherings. Its simplicity and subtle flavor profile allow it to complement a wide range of main courses, showcasing the culinary prowess in achieving a dish that resonates as a harmonious accompaniment.

Potato Salad stands as a testament to the art of combining humble ingredients to create a dish that transcends its components, offering a balanced and satisfying culinary encounter. Whether presented at a formal affair or enjoyed as a comfort food staple, Potato Salad captures the essence of culinary finesse through its subtle blend of textures, flavors, and timeless appeal.

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Course Appetizer

Cuisine British

Ingredients

1-2 Potato Peel
1/2 cups mayonnaise
1/2 tbsp white or cider vinegar
1/2 tbsp yellow mustard
1 Japanese Cucumber chopped
1 - 2 tbsp of can corn
Salt and Pepper to taste

Instructions

1.Place potatoes in 3-quart saucepan; add enough water to cover potatoes. Cover and heat to boiling; reduce heat to low. Cook covered 25 to 30 minutes or until potatoes are tender; drain. Let stand until cool enough to handle. Cut potatoes into cubes.
2.Mix mayonnaise, vinegar, mustard, salt and pepper in large glass or plastic bowl.
3.Add potatoes, Japanese cucumber, corn and toss evenly

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Trish yee

I was a runner up in Singapore's Masterchef Competition Season 2. Cooking has been a passion of mine since I was young. I would always follow my grandma to the wet markets to buy groceries and watch her whip up amazing dishes. Always inspired by my grandma, I look to continue her journey in the culinary world.