I love cooking at night. It gives me the freedom to roam around the kitchen without any obstruction, and the curious eyes of the onlookers.A while ago, as I was scouring the fridge for something to munch on while surfing the Internet, I realized that the bag of potatoes are sitting in the crisper for almost 3 weeks now. Thank God they're still good as fresh; so I decided to do a little wonder by making them a salad and blending in some chopped green apples and celery to give it the "crunch" factor. The vinaigrette dressing and mayonnaise really added an additional oomph to the already creamy flavor. Here's the simple recipe that I altered and originally got from Recipezaar.com.
2 pcs medium sized potatoes, peeled
3 stalks celery, julienned
1 small white onion, sliced very finely
2 small green apples, diced
3 tbsp mayonnaise
salt and pepper to taste
3 tbsp olive oil
2 tbsp white vinegar
juice of 1/2 lemon
dash of salt and pepper
Boil potatoes in salted water until tender. Cool.
Dice potatoes and put in a bowl. Add vinaigrette while potatoes are still warm. Put celery, onion and apples. Mix thoroughly. Add salt and pepper to taste. Chill for an hour. Gently stir in mayonnaise.
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3 years ago