Potato Salad

Friday evenings are meant to be reserved for attending home group meetings (or some prefer to call them cell groups). After 5 days of working, I look forward to Friday evenings, not just for spiritual nourishments, but also for FOOD. Haha... that's quite true as I'll skip dinner, wait for one of my home group members to fetch me, and go straight to the meeting.

Last Friday, what caught my attention was this delicious Potato Salad.

Although I've skipped dinner, I restrained myself from gobbling too much as I won't want to put on weight. Haha...

There are many versions of potato salad. Here's a simple, personalized version of this ever infamous salad recipe.

What to use? (Serves 2)
4 medium potatoes, washed, peeled, cut into 2 cm cubes
2 large eggs, hard-boiled, peeled, chopped
1 cup of raisins
1 cup of fat-free mayonnaise
1 small lemon, juiced
1/2 teaspoon salt, or to taste

How to prepare?
1. Place potato cubes in a large saucepan. Cover with cold water. Bring to the boil over high heat. Reduce heat to a medium boil and cook until potatoes are tender (able to pierce through with a skewer). Drain potatoes and cool to room temperature.

2. Place potatoes, chopped eggs, raisins, mayonnaise in a large bowl and stir gently to combine. Add in lemon juice and salt to taste.

3. Cover bowl and chill for at least 2 hours.

Other ingredients may be added for more variety and taste, such as cucumber, tomatoes, celery, onions, nuts, cheese, mushrooms, etc. Sour cream may substitute mayonnaise.

It's always up to one's creativity to try out new combinations for lots of satisfying dining experience :)