Three Allium Potato Salad with Fried Eggs
A recipe for what I ate for lunch yesterday.
Hello! My name is Rebecca May Johnson, I am a writer and cook and this is my Substack. This week’s newsletter is a recipe for what I made for lunch yesterday, which I loved.
Three Allium Potato Salad and Fried Eggs
This is what I made for lunch yesterday and it was superb. Put on the potatoes to boil while you finish up your work (or whatever) before lunch, and after around 20-30 minutes make a dressing and fry a couple of eggs! We had a side of steamed sugarsnap peas and ginger cordial mixed with fizzy water to drink.
Ingredients
750g salad or baby potatoes (skin on)
Dressing
3 tablespoons mayonnaise of choice
2 tablespoons sour cream
2 tablespoons olive oil
2 tablespoons roughly chopped pickled jalapeños
1 tablespoon jalapeno pickle liquor (or to taste)
1 small garlic clove, grated
greens from 6 spring onions, sliced into 1cm lengths
Garnish
½ mild red or white onion, finely diced
To accompany
Fried eggs
How to make
Put the potatoes in a saucepan with plenty of cold water and a pinch of salt. Bring to the boil and simmer until tender. You need freshly cooked potatoes for maximum impact.
In a salad bowl that can accommodate the potatoes mix together all the dressing ingredients and taste for seasoning. Add salt and pepper to taste, or more pickle liquor if you wish.
When tender, drain the potatoes really well and add to the dressing. Toss it well, gently crushing a few potatoes to absorb dressing. Sprinkle over diced onion.
While the potatoes sit in the dressing for a few minutes. Heat up some oil or butter or lard in a pan and crack in an egg or two each. In this (extravagant) instance, I fried up two tablespoons of diced guanciale fat that needed using, beginning in a cold pan; when the fat was well rendered and the bits left were crispy, I cracked in the eggs.
Serve immediately with the potato salad.