So again, the ingredients are very simple:
7x hard boiled eggs
8x medium potatoes
1x big white onion
1x big cucumber
Because I only have one pot for boiling, this process is very long. I figured it took me almost an hour and a half. Anyway, boil the potatoes first and when it's ready, dice it to about 1cm cubes. Next would be the eggs, which when ready, slice and dice them as cleanly as you can. Mine was a slaughter since I still don't have those fancy egg slicers. Actually, while you're boiling those stuff, you can actually dice the carrots to 5mm cubes and cucumbers to 1cm cubes first. As for the onions, slice them thinly to maybe, 1 to 2mm.
Once done, mix them all up with about 4 tablespoons of mayonnaise. For me, I prefer not to add too much of mayo or sauce. And I'm done!
|This is the second assignment for poor old pot. After the potatoes, it was the eggs. Funnily enough, I was intrigued with how the eggs align themselves instead of swimming around the bubbles/current created by the burners|
|Yeah, this time, the ingredients are going to fill this big rice cooker almost about 3/4 up|
|Always. Always cool the potatoes and eggs in a bowl of cold water. And yeah, you can change the water if it gets too hot. Putting them under the running water is great too as it might speed up the heat transfer but watch your water bill.|
|Man, this tastes good! Although it does have a lot of oil, but the spicy and tangy lemon really made a difference!|
|The key to making thing taste good is moderation. I added about two and a half tablespoon of the tuna into the salad and it tasted awesome! Although it was not on the can's ingredient list, somehow I keep tasting hints of mint.|
|This is so awesome!|