Bento Week – Day 2

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.

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6 Responses to Bento Week – Day 2

  1. Moom says:

    Mmm, potatoes with mustard, I do that often instead of gravy. This used to be a classical dish for poor artists to order in cafe’s the 19th century.

  2. Moom says:

    The last panel, does it mean you being nervous about the impression it would have left to your colleagues at work? Or are we supposed to understand it in a different way?

  3. Liz says:

    low fat mayo?

  4. Patrick Naish says:

    Hmm… I really don’t like mayonnaise, perhaps this is a solution…