Indian Egg and Potato Salad

Indian Egg and Potato Salad

Leftover Egg Salad

There were 2 hard boiled eggs left of the Egg and Onion Salad that we had yesterday. The eggs were chopped and the rest of the remains combined with mayonnaise to create a unique dressing for potato salad. This has to be taste-tested to appreciate the umami of mustard oil. So when you make Egg and Onion Salad, be sure to make extra for some Indian Potato Salad for lunch the next day.

Ingredients

2 hard-boiled eggs, peeled and chopped

2 Tbsp. mustard oil

1/2 onion, minced

4 stalks cilantro, minced

2 stalks green onions, minced

1 green chili, minced

salt and pepper to taste

2 russet potatoes, boiled, peeled and cubed

1 tomato, diced

1/2 cup mayonnaise

salt to taste

Directions

1. Mix mayonnaise with mustard oil, onions, cilantro, green onions, green chili, salt and pepper to taste.
2. Fold in boiled potatoes, tomatoes and eggs.
3. Season with salt and pepper to taste.

Serve chilled.