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Ok, here we go. Remember
that I am not chef Boyardee and I just go by instinct. Start by getting three carrots, 4lbs of potato, (depending on how many
people you plan to serve), two eggs, a can of corn, a can of sweet green peas, mayonaise
(leave in refrigerator until later), salt. Some people may want to add parika and black
pepper. |
  
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| Wash and then cut potatoes in
halves. I leave the potato skin on so that the potato itself does not become mushy.
However I have seen it made where the potatoes were peeled. Scrape carrots (or whatever
you do to them. Place in a pot of water with two eggs and bring to a boil. Start
preparing for the next step. I try to keep the kitchen workspace clean and I also clean as
I go so that I do not have a HUGE washing up after. I use a big plastic bowl/container. I
get two paper napkins which I place on a plate. |
  
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| Peeling the potatoes is the most
annoying part especially if you used many small potatoes. However, burning your hands
slightly only shows the love you are putting into it. Peel potatoes which should still be
firm. See first picture above. As you peel put skin to the side on paper towel. See
picture in the middle above. Then dice potatoes, carrots and eggs. It should now look like
the third picture above. |
  
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| All the skin and egg shell should be
as above ---ready for the garbage. Add your mayonaise to suit taste and dietary needs.
Then add the corn and green peas. Using a big fork or spoon, slowly turn all the
ingredients. |
 
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Using a spoon or
fork slowly mix in everything. It should be looking like the first pic above. Then for
proper presentation, put the potato salad in the dish from which you intend to serve it.
Let cool for about 10 minutes then put in fridge to chill. This is an excellent side dish
for the Sunday or holiday dinner. Or can be served by itself with chicken.
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 The
finished product to be served should look more or less like the picture to the left. By
this time it should have been in the fridge for a while to chill. It's very delicious.
Remember it's not what you eat but how much you eat --so watch your portions. As usual if
you try any of these dishes, send me an e-mail at dwight@dwightday.com
and let me know how it came out or how you modified it. |
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