Finally, back with our usual Friday's collective cooking. Last week, we have invited a new graduate student from our program so he can get the feel on how we do the cooking. My Mexican made her creative apple and potato salad as an appetizer. A mix of cooked and cold ingredients. The potatoes you can have it softened or slight bite to it.
Preparation Time : 15 mins
Cooking Time : 20 mins
4 rustic potatoes
2 apples, cubed
1 small onion, julienned
1 red bell pepper, julienned
2 tbsp sour cream
1 hard-boiled egg per serving
1. In a medium pot, cook potatoes until soft or to your liking in boiling water.
2. Meanwhile, in a skillet, heat oil over medium-high heat. Cook onion and red bell pepper until softened. Set aside.
3. Cut potatoes into cube and transfer into the skillet. Fry potatoes with salt and pepper until browned.