Potato Salad
Ingridients:
3 Mini potatoes
2 eggs
Corn (optional)
Cheddar cheese (optional)
Thousand islands
Coleslaw
Tar-tar sauce
Mayonnaise (optional)
Instructions:
1. Peel potatoes (duh, isn't obvious?) chop into cubes neatly (you want all the cubes within the same or at least similar size)
2. Boil potatoes until soft enough (remember not to soft or your salad will become muddy and yucky).
3. Drain potatoes; put in the refrigerator at least an hour.
4. Hard boil eggs, peel, chopped, put in the refrigerator at least an hour
5. Mix together potatoes and eggs with the dressing, taste, grater the cheese, mix it together.
6. Ready to server
For 2 persons
Notes:
1. I'm using Kraft’s coleslaw and thousands islands dressing, both of them are quite sour so I put a bit only.
2. Tar-tar sauce can be substituted with mayonnaise but you won't get tar-tar unique taste.
