Hungry Hippo

A bunch of atheists and a Jew got together and celebrated Easter with Bloody Marys, Mimosas, blueberry muffins, granola and Greek style yoghurt, hot cross buns, Munchkins, and Easter egg painting. Or Easter egg decorating, rather. These new fangled pimped out egg decorating kits are startling with all their bells and whistles.

After being surrounded by the fragrant sulfurous scent of hard-boiled eggs, I decided against making Deviled eggs, and thought that a salad that minimized the natural bouquet of these eggs may be more palatable.

I bet that the addition of some lemon zest would be lovely too, however, I happened to be extracting juice from the single lemon I possessed; unfortunately, that lemon had been stripped naked the day before. He’d given up his skin for the muffins and the hot cross buns .


Red Potato Salad

1 1/2 lb red potatoes
5 hard-boiled eggs
3 1/2 celery ribs (or 1 1/4 C when chopped)
1 small onion (or 1/2 C when chopped)
2 Tbs capers
3 Tbs fresh lemon juice
2/3 C (scant) mayonnaise
salt and black pepper to taste

Boil the red potatoes in water until cooked through. Peel and cube potatoes to the size you desire (I tried to cut everything to approximately the same size—1/2 inch cubes). Cube the hard-boiled eggs. Chop celery and onion. Gently toss together all solids (potatoes, eggs, celery, onion, capers). Mix in mayonnaise and lemon juice and a bit of lemon zest (if you’re into that sort of thing—but make sure you zest your lemon before juicing it). Salt and pepper to taste. All amounts can be adjusted to taste, especially since I only had 2 Tbs of capers left in the fridge.

Labels: egg, potato