Recipe for Potato, Apple and Thyme Salad – perfect for a summery lunch.
6 large potatoes
half a small onion (as sweet as you can find)
1 Granny Smith or similar tangy apple
1 Tbsp dried thyme
2 eggs (optional)
Peel the potatoes, chop into large chunks and steam. Alternatively, you can boil them in their skins, but I find the skins always split and they absorb water and become soggy.
In the meantime, dice the onion very finely and core and grate the apple.
When the potatoes are soft enough, chop into bite-sized chunks and mix with the onion and apple. Stir in enough mayonnaise to achieve the consistency you want (some peopel drown their potato salads in mayo, others go for a drier consistency – you choose). Stir in the thyme (you can add a little more if you like) and add salt to taste.
If using the eggs, hard-boil them, peel, dice and sprinkle over the top of the salad before serving.
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