Potato Salad Recipe

The best potato salad I have ever had! The Asian flair from the tea eggs pairs nicely with this American dish.

Ingredients:

• 6-8 medium potatoes
• 6-8 Chinese tea eggs (may substitute with hard-boiled eggs), sliced 1/4-inch thick
• 8 oz. can sliced black olives, drain, juice reserved
• 4 tbsp relish
• salt to taste
• 1 tsp pepper
• 1 tbsp mustard
• 3-4 tbsp mayonnaise
• 1-2 shakes Tabasco sauce (put more if you like it spice)
• 2 celery stalks, chopped
• 1/4 of a onion, chopped
• parsley springs, garnish
• Red bell Pepper, garnish

Instructions:

1.  Cook the Chinese tea eggs 2 days before you make this dish. 
2. Scrub potato skins (or peel after cooked, if desired). 
3. Quarter the potatoes, place in a large pot of water, cover, and cook until you are able to penetrate the potatoes with a fork.
4. Remove potatoes from water and allow to cool before the skin is peeled.
5. Dice the potatoes into bite-sized pieces. 
6. Cut eggs in big piece and set a side (reserve 1 or 2 for garnish).
7. In a large serving bowl, combine potatoes, eggs, olives, relish, salt, pepper, mustard, mayonnaise, soy sauce, Tabasco, celery, and onion; toss to mix. 
8. Add half of the reserved olive juice to obtain desired moistness. Smooth top of salad, garnish top with sliced eggs, parsley springs, and red bell pepper. Serving 8

Inspired by Evelyne Capilouto. 

Story Behind the Recipe

I purchased a cookbook about 20 years ago and have made this dish several times. The title of the book is "Bon Appétit". It has no pictures or advertisements—just recipes in black and white ink.

One day I wanted to make potato salad, but I was out of eggs because I had used all 2 dozen eggs of mine to make Chinese tea eggs. I decided to try Chinese tea eggs instead of regular hard boiled eggs and it was a hit! I thought this recipe, among other recipes that my family and I enjoy, would be great to publish on my blog posts here. While I was citing the author of the cookbook, a familiar name caught my attention. Bon Appétit is a collection of family recipes written by Cliff and Alice E. Waters for a fundraising project for Global Missions Fellowship back in 2001. I have a colleague whom I have known for over 25 years and her name is also Alice Waters.

It turned out that this was the same Alice who wrote the cookbook. What a small world!