This is
the same old potato salad that I have been making all these years but is made fancier
so as to be shared on instagram. It is
also a good chance to use up leftover bits of odds and ends in the fridge.
For 1.
A-
1 cup of
baby potatoes, steamed and halved
¼ cup of cheddar cheese cubes
1 Tbsp of
mayonaise
B-
1 handful
of tender asparagus tips
dash of
garlic powder
C-
4 slices
of salami, toasted until crispy
D-
Onsen egg
Method:
Cook a
medium sized egg in cold water. When the water comes to a boil,reduce to barely
simmering for 6 minutes. Remove and chill in cold water. Remove shell careful
and halve. Reserve.
Mix
potatoes, cheese and mayonnaise.
Reserve.
In a mini
pan, sear asparagus over 1 tsp of canola oil.
Sprinkle garlic
powder.
When
asparagus turns bright green, transfer them to the serving plate.
Spoon the
potato salad over the asparagus.
Top it with the egg halves.
Crush the
crispy salami slices and garnish.
Serve
with a dash of parmesan if desired.
Looks great and I especially like the onsen egg!
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