The 51st Way to Feed Your Brother

May 08, 2023May 8, 20230 4

The 51st Way to Feed Your Brother: A Delicious Potato Salad Recipe

by The Chefin Salad

Prep

10 min

Cook

25 min

Ready In

35 min

Level

Very easy

Rating

Ingredients

Nutrision Information

Servings Per Recipe

Calories

224

Sugar

Fat

21g

The 51st Way to Feed Your Brother is a delicious potato salad recipe that is easy to make and perfect for any occasion. Whether you are looking for a quick side dish for a weeknight meal or a dish to bring to a potluck or BBQ, this potato salad is sure to impress. The mustard dressing with mashed egg yolks adds a tangy and rich flavor to the potatoes, while the onions and anchovy paste give the salad an added depth of flavor. Best of all, this recipe is easily adaptable - try adding in some chopped celery, bell peppers or pickles to add some crunch to the salad.

Instructions

1.	Mix the mustard, salt, olive oil and vinegar together in a bowl.
2.	Add in the egg yolks, onion paste and anchovy paste, mixing until smooth.
3.	Cut the boiled potatoes into small cubes and add them to the bowl, tossing to coat the potatoes in the dressing.
4.	Allow the potato salad to rest in the refrigerator for 2-3 hours to allow the flavors to meld together before serving.

PROS

This potato salad is a quick and easy dish to make, perfect for busy weeknights.

It is also versatile and can be served as a side dish for any meal.

CONS

The anchovy paste in the dressing may not be to everyone’s taste.

Also, the potatoes can be a high-carb option for those watching their carbohydrate intake.

HEALTH & BENEFITS

Potatoes are a good source of vitamin C, potassium, and fiber.
They can also help regulate blood pressure and support digestive health.
Mustard contains antioxidants and anti-inflammatory properties, while olive oil is a heart-healthy fat rich in monounsaturated fats.

	2 small potatoes , boiled
	1 teaspoon mild mustard
	2 pinches salt
	4 tablespoons olive oil
	2 tablespoons vinegar
	2 hard-boiled egg yolks , mashed
	1 small onion , pounded into a paste
	1 teaspoon anchovy paste