One of my favorite snacks or sides in the world is the Egg Potato salad, its tasty, easy to make, and we usually have everything needed to make it, you can make this a million different ways, none is wrong, and we can make this to your preference, and if your name is Quo-Fan you can even add some hot chili peppers in it, nothing stopping you.
Phase 1 Cooking and prepping
First off we are going to take 5 large russet potatoes and chop them up into small chunks, skin on, and your going to ask why would you leave the skin on, well, thats simple the reason is because the skin is rich in iron, and can help a lot of people, so lets leave the skin on.
We are going to boil these potatoes for 12 minutes, or until they are soft, everyone’s stove is different so the results are going to vary, so keep an eye on them.
Chop up 1 large white onion, if you want to be brave you can use more.
Hard boil 6 eggs, these usually take 12 minutes for us.
Take a can of pineapple and drain the liquid (In a cup for you to drink the juice is the best).
Phase 2 More prep
After the potatoes and eggs are done, let them cool for a while, they need to be cool, not hot or warm.
Once cool, add the potatoes to a large bowl.
Deshell the eggs, and chop them up into pieces and add them to the bowl.
Add the pineapple.
Add the onions.
Add lots of black pepper.
Add half a cup of white vinegar.
and add lots of mayo, (Miracle whip should be your last resort.) make sure you have enough so that it has a rich full consistency, it should have a lot of mayo.
Store this in a fridge covered for a bit and let it go cold.
This honestly is one of my favorite things to eat, and you can actually classify this as a vegan dish if you want, I love it a lot and tastes great, we hope you enjoy!