SATAY POTATO SALAD

Easter may have come and gone, but not the multitude of decorated hard boiled eggs. (Hopefully,  all have been found.) Just how many egg salad sandwiches can you serve before everyone cries, “enough”?

While mulling over this dilemma, my mind wandered (as it often does) to the leftover satay sauce in my fridge. It had reached that critical point where I needed to use it or freeze it. As a frugal cook, loosing it was NOT an option.

And then the ah-ha moment:  potato salad to use the eggs, and satay to replace the mayonnaise. I thought scallions instead of yellow onions and some leftover red pepper for color and crunch. The result was delicious. In future, I’ll throw in some toasted peanuts.

Potato salad is not a measure-carefully dish. My recipe is for the amounts that I used THAT time. The next time I’m sure I’ll vary it depending on what I have available.

NOTE: Last year I posted another great recipe to use up those hard boiled eggs: MOM’S “CHICKEN” CASSEROLE.

SATAY POTATO SALAD – makes approximately 3 cups

• 1½ lbs Yukon potatoes
• 5 hard boiled eggs
• 1 stalk celery, chopped
• 3 stalks scallions, sliced
• 1/4 cup red pepper, chopped
• 1/2 cup Satay Sauce (recipe below)
• optional:  toasted peanuts

Scrub potatoes, leaving skin on. Chop into 1/2″ cubes. Boil until fork can pierce the cubes. Rinse with cool water.

Combine the potatoes with the eggs, celery, scallions, red pepper, and Satay Sauce.  Serve either refrigerated or warm.

Satay Sauce – makes 1¼ cup

• 1/2 cup peanut butter (I use the grind-it-yourself kind in the store)
• 1/3 cup water
• 1/3 cup soy sauce
• 3 T lemon juice
• 3 cloves garlic, pressed
• 1 tsp dried ginger
• 1 T sesame oil

Mix all ingredients together in a blender or food processor. Pour into a saucepan and simmer for about 5 minutes. (Can be frozen).