Monday, July 28, 2008

Fenugreek Potato Salad

I am doing the potato thing again. Because I had many, and now I only have one. So we're almost through this. Plus, I'm still sick and this requires next to no prep work. I'm trying to avoid the kitchen as much as possible for hot foods, since I'm still running a fever. My inclination is to not eat at all, in honesty. But I know I'll stay sick a lot longer that way.

1 pounds red potatoes
2 chopped hard boiled eggs
1 celery stalk, sliced
1 cup diced cucumber
1 sliced scallion
1/4 cup dill pickle relish (or, if you like sweet, use that)
1 teaspoon: American mustard, stone ground mustard, powdered mustard
1 tablespoon: mayonnaise, powdered fenugreek, paprika
2 teaspoons: sesoned salt, lemon pepper
large pinch of salt
water

Put the potatoes in water to cover with the large pinch of salt. Cook over medium heat for 20 minutes, or until fork tender, then drain. Chop them up and let them cool. Mix the potatoes with everything else. Chill. Eat. Serves 2.

2 comments:

  1. I hope you feel better soon! I'm so impressed that you're able to create such a beautiful salad when you're under the weather! Sending wishes for a speedy recovery...

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  2. Thanks, Astra! I wouldn't have made it if it hadn't taken about 5 minutes to prep, total. I always keep some hard-boiled eggs in the fridge, so I usually don't have to make those to have a salad or whatever.

    I hope I get better soon. I've been running a fever for a few days now, and though I am dosing myself with tylenol and naproxen, I'd really like to get over this soon. At least before P gets home from Brazil!

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