The countdown has started! In 10 days I’ll be in Italy laying on a beach, getting tan and enjoying delicious food and strong espresso coffee.
This potato salad is what I made for dinner yesterday night. I had a friend over and I needed something fresh to side up with my bbq baby ribs. I baked the ribs in the oven with my homemade bbq sauce, which recipe I’ll share with you later this week. Today let’s make this salad, shall we?
Ingredients (serves 2):
- 1 big potato
- 1 can sweet corn kernel
- 1/2 can borlotti beans
- 1/2 small red onion
- 1-1/2 cup celery
- 1/4 cup Japanese sesame dressing
Boil the potato, peel it and cut it into small pieces
Chop up the onion
and the celery
open up a can of corn and discharge its water
then open up the can of beans and rinse them under cold water
Add all the ingredients into a big bowl
Next up, grab your Japanese sesame dressing
and pour it into the salad
stir around and refrigerate until ready to serve
I kept mine in the fridge for a whole day and it still tasted delicious!