U.H. Kitchen

Serving: 1 pax

Time: 0.5 hr

Equipment: Knife, chopping board

Ingredients: Potato, cucumber, cherry tomato, yogurt, parsley, apple cider, honey.

Workflow:

1. Fire a pot of water, add a pinch of salt into the water.
2. Dice the potato, blanch it when the water is boiling.
3. Dice the cucumber and put in a bowl of water with bit of salt.
4. Slice the cherry tomato.
5. Once the potato is cooked and soft, usually 10 to 15 min, drain them and pour on a plate, then put inside chiller to cool.
6. Chopped parsley.
7. Drain the cucumber.
8. Take out the potato from the chiller and pour into a big bowl, together with the cucumber.
9. Put 2 spoon of yogurt into the bowl, a small spoon of honey, and a bit of apple cider, or lemon juice if you prefer.
10. Pinch of salt and little bit of pepper, mix well and plate.
11. Decor the dish with cherry tomato.
12. Finish it with sprinkle of parsley and pepper. Serve.

Review: This is a very easy to make potato salad, but instead of mayonnaise, which is not so healthy, I prefer and use yogurt, especially Greek yogurt. I really love the creamy, rich texture and the neutral taste of it. But to enhance the taste, I add in apple cider and honey, to give the salad it’s sweet and sour taste, which open up my appetite. This is really a good substitute for the rice, or even more nutritious.

Things to note: Once the potato is cut, cook it straight away. If you want to keep it in the chiller or leave it outside for quite some time, then you have to soak them in water. This is to prevent the potato from oxidizing, which cause them to turn black on the surface. Once cooked it will not be a problem.

Bonus information: If the potato start to sprout, or turn green, please do not consume them, even if you remove the green part and the sprouted part or even cooked it also cannot be consumed. Just discard it, if not you will be having food poison. The symptom will be headache, vomiting and stomach pain.

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