Quote:
Originally Posted by letinsh
So, my 34 week pregnant wife finally abdicated all grocery shopping and cooking for the duration, so I've tapped in. First time doing this "full time".
Today was a new potato, avocado, and egg salad. Haven't decided if this is an appatizer/side or an entree. We ate it as an entree...
Boil 1.5lbs of small red potatoes for 8-10min. Rinse under cold water and set aside.
3/4c mayo
2Tbs apple cider vinegar
2Tbs yellow mustard
2Tbs dill.
Mix.
Stir in:
1 red or orange sweet pepper chopped
1 small red onion chopped
1/2c chopped dill pickles
Hard-boil 4 eggs, chop and add to the mix. Chop up and add an avocado. Quarter the potatoes and stir everything together.
Serve over chopped iceberg lettuce.
|
Dude, judging from the mayo bottle that ain't a "small red onion".....
and for a salad you might want to cut your onion employing a sauté cut, take a look at the "slice" cut here:
http://www.wikihow.com/Cut-an-Onion