Nigerian Cream Potato Salad
Nigerian cream potato salad is a chilled mix of potato, egg and shredded cabbage in a creamy, mustard-sharp dressing. The cabbage keeps it crisp where most potato salads turn soft, and raw garlic and onion give the dressing a pungent edge. The contributor notes it is not a common dish in Nigeria, which makes it a useful alternative to the usual salads on a party table.
Instructions
Put the potatoes in a pot of salted water and boil them for about 15 minutes, longer for large ones. They are ready when a knife slides in easily.
Drain the potatoes well and let them cool until you can handle them.
Peel the cooled potatoes and cut them into smaller pieces.
In a large bowl, combine the potatoes with the chopped eggs, cream, onion, relish, mustard, mayonnaise, shredded cabbage and minced garlic. Season with salt and black pepper and stir until everything is coated.
Cover the bowl and refrigerate the salad until it is thoroughly chilled, then serve cold.
Make it personal.
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