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Wednesday, August 23, 2017

Souped up potato salad

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.

1 cup of baby potatoes, steamed and halved
¼  cup of cheddar cheese cubes
1 Tbsp of mayonaise

1 handful of tender asparagus tips
dash of garlic powder

4 slices of salami, toasted until crispy

Onsen egg

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.

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.

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