If it sounds like a mouthful, wait till you taste it! My personal experience when it comes to preparing salads is really to do what you feel like doing. So if it turns out differently from what you expect - call it by some other name like Tucson Potatoes and Egg Salad or simply My Weekend Experiment
Preparation time: 15 minutes
Creation time: 15 minutes
Serves: 6-8
Ingredients
- 1 - 1.2 kg of washed/russet potatoes (local potatoes can be used but don’t taste as good), boiled and cubed
- 2 dozen quail eggs, boiled
- 1 bottle Heinz tartar sauce (you may need more depending on the size of the bottle)
- ½ red apple, peeled and cubed
- 4 slices of back bacon (can be substituted with ready-made bacon bits or soy bacon bits) sliced 1cm by 1cm
- 1 - 1½ tbsp raisins
- 6-8 cherry tomatoes (optional)
- 1 box of alfalfa sprouts
- 2-3 carrots, shredded
- 1 small turnip, shredded
- Mixed lettuce (green Romaine and purple lollo rosso)
- 200ml milk
- ½ onion, finely chopped
- ½ tsp pepper (black or white)
- ½ tsp salt
Method
- Fry the bacon until it becomes crunchy. Drain and set aside.
- In a large bowl, throw in the potatoes, apple, bacon, onions, raisins, milk and tartar sauce. Mix and add salt and pepper. Set aside.
- Put the carrots and turnip in the middle of a flat plate or shallow bowl. Then garnish the sides with the lettuce. Using the alfalfa sprouts, shape a bird’s nest on top of the shredded carrot and turnip.
- Put the mixed potatoes into the ‘nest’ and top with the quails’ eggs and cherry tomatoes.
- Put the salad into the fridge until ready to serve.
Food Notes
- You should have leftover tartar sauce. Add a little milk to it, stir and pour over the eggs and tomatoes. If you have some parsley, chop it finely and sprinkle over the salad.