Quick and easy potato salad

This is a quick and easy salad to make and regularly features as part of our dinner menu here. It just very ironic that I never got around to posting this one. The main reason is since it is one of the quick and easy food to prepare, I usually make this when pressed for time and never got a chance to click any pictures. So here it is finally, and without further ado,

 You will need:
3-4 large potatoes (cooking not baking): peeled, boiled and chopped into bite size pieces.
3 large eggs: hard-boiled, peeled and chopped into bite size pieces
1 can of mixed veggies or peas and carrots: drained
3-4 tbsps of mayonaise/3 tbsp plain greek yogurt+1 tbsp milk
Salt and black pepper to taste
Celery leaves a few pieces
cilantro/coriander leaves for garnish






Peel and boil potatoes for 20 mins in salted water and then add the eggs and boil further for 10 mins. Drain, cool and crack the eggs on both ends and roll them around on the counter to easily peel them. The shell will pretty much fall off at this point. Chop potatoes and eggs into bite size pieces. In a large mixing bowl, add mixed vegetable/peas & carrots. If using fresh or frozen peas and carrots slightly cook them for 5 mins in either microwave or stove top until soft (not mushed).

Season the vegetables with salt and black pepper to taste.








Add chopped eggs

and potatoes

Toss to mix.

Check and add more salt/pepper at this point.







Add mayonaisse or yogurt & milk. If using plain yogurt, make sure to use Greek-style yogurt and don't forget the milk. It will help to keep the yogurt from coagulating and becoming tight.

Mold into desired shape such as stars/ cylinders and serve cold as a side with dinner or as a snack.


Notes:
Anjalie loves to eat this with toast and nuggets for dinner. It makes a complete meal with carbohydrates (potatoes), protein (eggs) and vegetables. It can be made with out eggs as well. You can just use the egg whites alone if watching your cholesterol and/or calories. I usually take out the yellow part of the eggs and use low-fat yogurt for my share of the potato salad since I am watching my calories. You can add finely chopped fresh chilli peppers/pepper sauce to taste as well.