Creamy Mustardy Potato Salad

A Blissful Happy Mother's Day to all mothers  in the world.Hope you all have a lovely relaxing day and  get pampered and spoiled by  your loved one.Have a happy Weekend.

Today I'm going to share a salad version of mine.A very creamy  potato salad with a hint of mustard, a worthy side dish to the magnificent Parmesan garlic chicken drumsticks.A simple and very filling potato salad were easy to cook, while the mayonnaise and mustard provided the sharp and creamy flavors.One of the salad mostly I prepare every time when we grilled meats or fish.

 

We had this scrumptious combo for our picnic last couple of weeks ago at Greenwich Park where the Greenwich Meridian (0° longitude) and Greenwich Mean Time is situated.Generally the place a loaded with foreigners.Apparently its ours best choice park,where we hang around most of free time in summer time and the last picnic we had were blasted with fun and joy.Seems our cutie pie love the picnic indeed.

Well come to the the Parmesan garlic chicken drumsticks.Is new choice of flavor which recently I experimented.Its another simple drumstick using a minimal ingredients garlic,basil ,parmesan cheese and seasoned with salt and pepper bring together to get a succulent and juicy PGC.I used chicken wings on my first batch which is really yummy and fully binded with the  flavor.For the second batch I used drumstick but honestly I not really keen on this drumstick,its certainly pale in taste and the flavor not really absorbed I thought.

Creamy Mustardy Potato Salad

Ingredients:

600g Potato

70g Cooked ham-cut into cubes

200g Cucumber

1 small Red onion-sliced

1stalk Spring onion-chopped thinly

1Boiled egg-cut into small pieces

1/4cup Mayonnaise

1/2tbsp English mustard

Salt and Pepper-to taste

 

Method:

1.Peel the skin and cut the potato into big chunk and place them with 1/2 tablespoons of salt in a large pot of water.Bring the water to a boil, then lower the heat and simmer for 10 minutes, or until the potatoes are tender when pierced with a knife. Drain the potatoes in a colander.Keep aside.

2.Meanwhile,Cut the cucumber lengthwise, scoop out the seeds and soaked in  salted water for 5 minute.Drain and gently squeeze out the excess water. In a small bowl, whisk together the mayonnaise,English mustard.Keep aside.

3.Place the boiled potatoes in a large bowl.Using the back of a fork, crush the potatoes coarsely (do not mash them, just break them up).Pour enough mayo mix over them to moisten. Add the cucumber, red onion, chopped spring onion, egg, ham and seasoned with salt and pepper.

4.Toss well, cover, and refrigerate for a few hours to allow the flavors to blend. Serve cold or at room temperature.

 

Have A Lovely Weekend everyone!!!