Featuring: Tze
Today’s bento: mayo-free potato salad, sweet and sour stir-fried cabbage with ham, mixed fruit
Recipe: Mayo-Free Potato Salad
Difficulty: Easy
Makes: 2 portions
Cooking time: 15 minutes
Ingredients:
-6 medium-large potatoes
-3 hard-boiled eggs
For the dressing:
-2 splashes white balsamic or malt vinegar (the latter is milder)
-2 tsps Dijon mustard
-handfull of chopped chives
-2 tsps dried basil
-freshly ground black pepper
Scrub the potatoes and dice, don’t peel. Boil in water with a pinch of salt until done, about 5 minutes, longer if you prefer softer potatoes (try a piece now and then to prevent over boiling). Drain, let cool a bit.
Dice the eggs.
In a separate bowl, mix the ingredients for the dressing, adding more mustard or vinegar to your liking.
Mix the dressing with the potatoes, then add the eggs last as they’ll fall apart.
