Sunday, August 16, 2009

Apple-Potato Salad

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.

Serves 6
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.

4. In a large bowl, combine potatoes, apples and sour cream.

5. Finally, add cooked red pepper and onion.

6. Serve with sliced hard-boiled egg.

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