Homemade Potato Side (Printable Version)
Rich and cool with tender potatoes, eggs, and onion. Great for get-togethers or a sunny picnic spread.
# Everything You’ll Need:
→ Aromatics
01 -
Ground black pepper, as much as you like
02 -
Add salt the way you prefer
03 -
1 tbsp green onions, chopped up real small
→ Dressing
04 -
Splash of white vinegar, about 1 tsp
05 -
80 ml plain mayo
→ Base
06 -
2 big eggs
07 -
450 g baby potatoes, cleaned and cut in rounds
# Steps to Cook:
01 -
Sprinkle those extra green onions on top. Eat right away, or toss it in the fridge if you wanna keep it cool for later.
02 -
In the bowl, toss in your cooled potato slices, diced eggs, and half the green onions. Sprinkle some pepper and salt. Use a spatula and fold gently ‘til everything’s nicely mixed and covered.
03 -
Mix mayo with the vinegar in a big bowl and stir till it looks all creamy.
04 -
Fill a pot with water, plop the eggs in so they’re covered by a couple centimeters. Get it boiling, let ‘em go for 5 minutes, turn the heat off and just let them chill in the hot water for 10 more. Rinse under cold water, peel the shells, chop them up small.
05 -
Dump the sliced potatoes in a pot filled with cold, salty water. Get it boiling, cook for about 15 to 20 minutes ‘til they’re soft when you poke them. Drain off the water and let them cool for about 10 minutes till they’re not hot anymore.
# Extra Suggestions:
01 -
Let everything get to room temp before mixing. That way the mayo doesn’t get weird.
02 -
You can make this whole thing in advance and stash it in the fridge for up to 2 days.
03 -
Need more for a crowd? Just bump up the amounts as needed.