Laptop Lunches #47

Post-Christmas fare should be on the light side. This was my rationale for a salad-based lunch: mixed green salad with almonds and cranberries, yogurt dressing, black olives in silicone cup and a couple of pistacios on the side, carrot slaw, and potato salad. I hoped the chopped egg in the potato salad and the nuts would be enough protein, but I may have gone too light here; I was ravenous in only a few hours after this meal.

Still, the potato salad was magnificent. Here is my recipe for potato salad for two or three:

1 potato
1 egg
Mayo
Dijon mustard
Salt
Pepper
Dill (in whatever form you have handy)

Boil potato and egg (separately) in salted water until done. While this is happening, mix a dressing of mayo, mustard, salt, pepper, and dill to taste. (I tend to do about 3 parts mayo to 1 part mustard, but do whatever you like. I also use the dill that comes in a refrigerated tube in the produce section, but fresh or dried would work just as well.) Drain potato and plunge egg into chilled water, then peel. Chop potato and egg into bite sized pieces. If you want, you can chop some dill pickles and throw them in, too. (I didn't have any on hand.) Toss with dressing. Chill.

I boiled the potato a bit too long, which made it a little mushy, but am otherwise satisfied.

Edited: I must have been rather bleary-eyed when I wrote this. In any case, while the method described above would work fine, you could also do what I actually did, which was to peel and cut the potato before I boiled it (because then it boils much faster). Oh, well. It's not an exact science!