Ingredients
- potatoes, small white; use waxy or red potatoes2 lb
- salt
- pepper, ground
- eggs, large; hard boiled; chopped2
- red onions, medium; chopped finely4
- basil leaves, sweet basil; chopped2 tbsp
- sweetcorn4 cup
- lemon juice, freshly squeezed from 2–3 lemons1 cup
- extra virgin olive oil2 cup
- pasta seasoning1 tbsp
- mustard, standard prepared1 tbsp
- HP Bold steak sauce3 tbsp
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 5 steps
Place potatoes mixed with mustard and HP steak sauce along with 2 tablespoons of salt in a large pot of water. Bring the water to a boil, cook for 45–55 minutes, until the potatoes are tender when pierced with a knife. Drain the potatoes in a colander.
Meanwhile, boil the eggs in water for about 30 minutes until hard-boiled. Drain water and let cold water run over the eggs before peeling the shell. Once shells are peeled, dice the eggs and place in a large bowl.
Sauté some diced onions until light golden brown and add to the bowl with eggs.
When the potatoes are cool enough to handle, cut them in quarters, or smaller, depending on their size. Place the potatoes in the bowl with the eggs. Add the corn along with some salt, pepper and pasta seasoning to the potato and egg mixture. Set aside.
In a small bowl add the lemon juice while whisking in olive oil slowly. Add to the potatoes, mix all ingredients. Chill for 3 hours, cover with extra HP sauce, enjoy.
Region evidence: recipe text — “Southern Ontario Style”
