Cooking Instructions
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Step 1
Fill a large stock pot with water.
Step 2
Add the
Multi-Colored Fingerling Potatoes (375 g)
and bring water to a boil. Boil the potatoes for 20 minutes or until fork tender.
Step 3
Drain the potatoes and let them cool completely.
Step 4
Meanwhile, mix together in a small bowl
Mayonnaise (75 g)
,
Chili Garlic Sauce (15 g)
,
Hoisin Sauce (5 mL)
, and
Soy Sauce (1 splash)
.
Step 5
To make the
Eggs (4)
, fill a stock pot with water and bring to a boil Gently add the eggs to the water and set a timer for seven minutes.
Step 6
Then move the eggs to an ice bath to cool completely. Once cooled, crack the egg slightly and remove the shell. Slice in half when ready to serve.
Step 7
Next, halve the cooled potatoes and place into a large serving bowl. Add the
Celery (110 g)
,
Red Onions (40 g)
,
Fresh Parsley (6 g)
, and mayo mixture. Toss to combine adding
Salt (to taste)
and
Ground Black Pepper (to taste)
.
Step 8
Top with seven minute eggs and serve. Enjoy!
