Ingredients
- small white potatoes, use waxy or red potatoes3 pounds
- Salt
- Ground pepper, ground
- hard boiled eggs, large, chopped5
- red onion, medium, chopped finely1
- sweet basil leaves, chopped2 tbsp
- corn1 cup
- freshly-squeezed lemon juice, from 2–3 lemons1/2 cup
- extra-virgin olive oil1/2 cup
- pasta seasoning2 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 and 2 tablespoons of salt in a large pot of water. Bring the water to a boil, and cook for 15–20 minutes, until the potatoes are tender when pierced with a knife. Drain the potatoes in a colander.
Place the chopped eggs in a large bowl.
Sauté the onions until light golden brown and add to the bowl with the 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 30 minutes before eating.
Region evidence: recipe text — “American Potato Salad II”
