I’m sure I’ve said it a zillionth time before – that I’m a big potato fan. How can anyone resist potatoes? :p On Christmas, I had a mini Christmas feast and this is what I whipped up. Though it’s Christmas, there’s no yule log, no turkey, no gingerbread man, no Christmas tree, no Santa Claus… nope. None of those sort. We only had store-bought roasted spring chicken, a bottle of sparkling juice, two store-bought mango puddings and that was our feast. It was simple, and it was nice.
I’m not a very Chirstmas-y kind of person. To me, it’s just another holiday in the school holidays. But nevertheless, it’s an opportunity and a reason for people to meet up. And also, it gives me an excuse to cook/bake – because I’ll have more “guinea pigs” to try on my new baked goods. :p
Ah well… this potato salad is a very easy dish to prepare and can be prepared well ahead of time if you’re really preparing a huge feast. I think most people serve it as salad, but for a potato-lover like me, I couldn’t care less. I’ll just eat it whenever I have the chance.
Before I bore you any further, here’s the rough recipe, tweak it accordingly to suit your taste!
1 small box of golden raisins, soaked in hot water
3 hard-boiled eggs, peeled and roughly chopped
2 slices of ham, toasted and sliced into strips
1/2 cup mayonnaise
Salt and pepper
I shredded the leftover spring chicken meat and mix it into the leftover potato salad and serve it as next day’s brunch. Mmmm… yum!