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Dominique's potato salad with Gouda, corn and spring onions

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Ingredients for 5 servings:

  • 10 m.-sized potatoes
  • 100 g Gouda, in one piece
  • 3 m.-sized eggs
  • 2 tbsp corn
  • 1 spring onion(s)
  • some mayonnaise

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 40 minutes

simple and delicious

Wash and peel the waxy potatoes. Then boil them in salted water until cooked through but not falling apart. Let them cool slightly. Thinly slice the potatoes and spring onions and place them in a large bowl. Boil the eggs for about 7 minutes. Meanwhile, dice the cheese and add them to the potatoes. Peel and dice the eggs and add them to the salad. Season with salt and pepper and season with deli mayonnaise. Add the corn and stir. Chill in the refrigerator.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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