1
Boil your egg, let it cool completely, I cook mine the night before
2
Turn your burner to high heat, add a pinch of salt
3
Peel the potato it should be palm size (3 ounces)
4
Cut the potato in half lengthwise at the center of the potato
5
Cut each half lengthwise then across to the cube size you desire
6
Add potato cubes to the boiling water, turn heat down to simmer
7
Cook al dente ( a little firm)
8
Drain, rinse with cold water, drain, set aside
9
In a small bowl add all ingredients (except egg white, and potato)
10
Blend well, taste to make adjustments to your preference
11
when egg white and potato are cooled completely, add to other ingredients, mash with fork, chill in refrigerator
This salad is a matter of taste, I like more curry, pepper and salt, find myself adding a bit more, follow the directions then add more to your taste. enjoy
