Mom would make potato salad on the weekends for big family meals. weekend meals meant sitting at the table, eatting with a knife and fork, learning table manners and potato salad with baked chicken and provision.
- 2 boiled whole eggs
- green onions
You can use any potato you want, the key is not to over cook it. Peel and cut you potatoes to large cubes about the same size so they all cook at the same rate, All you eggs so they can boil with your potato. boil your potatoes in salted water for 10 minutes, there should still be a slight bite to your potato, but it should not be crunchy. If after 10 minutes the potato is crunchy in the middle, give it another 3 minutes. Drain the water and place this in the fridge to cool
Dice purple Spanish onions and green green onions
The Final Dish
Quick easy and simple. Some people add more ingredients to their potato salad, feel free to do so; but for us Caribbean cooks the art is reducing the cost on a meal by using what you have and not too many ingredients.
Peel and dice your cooled boiled eggs, Add to potatoes in a bowl
Add your diced purple onions, green onions, garlic powder, mayonnaise, 2 tsp mild mustard, salt and pepper to taste and mix together gently until all potatoes are coated.
Sprinkle with paprika, and you’re done. Keep this in the fridge, you can make this the night before.