Wrapped in paper and still warm was a generous slab of succulent roast pork. I don't know where they bought it from, it was so damn good! I had barely had enough before it was all gobbled up by the ravenous boyfriend.
There was also a pretty strawberry mousse cake and half a dozen of those 'lucky red eggs' which are always a must during auspicious Chinese occasions.
Anyway I'm not a fan of hard-boiled eggs (I take mine soft-boiled), so with those being left in the fridge, I thought it'd be a good idea to whip up a Potato, bacon and egg salad :D
It took me longer than anticipated but turned out really yummy!
The magic is definitely in the mayo. I'm not a big fan of mayo but Bev and Bjorn recommended this German one called Thomy and it's pretty good.
Apart from the mayo (I used up a 235g jar), I've also chucked in:
4 hard-boiled eggs (peeled and diced into cubes), 3 desiree potatoes (boiled and diced), chopped chives, salt and black pepper (to taste), sprinkle of sugar, dash of dill, bacon (about 120g, diced, pan-fried and absorbed of excess oil), and a red apple. Yes APPLE, I kid you not. The crisp sweetness of it somehow goes really well with the creamy and savoury egg and potato!
I'd also use freshly-cracked black pepper next time if available, and a teaspoon or two of wholegrain mustard. Other than that, heaps of estimation with the other ingredients, as always. Give it a go and let me know what you think :)
