Potato Salad

So the pantry challenge is going well, we're still excited about cooking. Which is good, in the past when I've tried this sort of thing by day 3 I get so annoyed with not having the ingredients I want I tend to cave. Unfortunately the truth of pantry challenges is you have to have a well stocked pantry to begin with. Otherwise you just end up eating baked beans on toast for 2 days. Anywhoo, it was curry the first night, last night I decided to try making potato salad.

I've never made potato salad before, I'm really not sure why as I've always enjoyed it. So as we had a huge bag of potatoes in the cupboard I decided to give it a go. As a note, I forgot to add the eggs, so should it tickle your fancy add as many hard boiled eggs as you can stand. Alternatively some bacon strips which have been cooked in the oven would go nicely as well, for the non-vegetarians.

Pantry Potato Salad

Ingredients:

10 medium potatoes (about fist size), cubed

1 red capsicum, cubed

2 small onions, sliced

5 cloves of garlic, diced

1 tbs olive oil

4 tbs thickened cream

1 tbs Dijon mustard

1 tbs wholegrain mustard 

Note: I really like garlic, if you are less of a fan feel free to add less.

Method:

Place potatoes in a pot and cover with water. Boil until cooked but not too soft, drain and set aside.

Heat a olive oil over a medium / low heat then add the onions. Once they start to go brown add the capsicum and garlic. Stir through and cook for about 1 min (until the garlic starts to go brown). Remove from heat and set aside.

In a bowl mix together the cream and two mustards to make a sauce. Combine everything in a big bowl and enjoy, salt and pepper to taste.