8 - 10 spuds,
3 or 4 eggs,
1 jar of dill pickles,
1 bunch of green onions,
1 packet of fresh dill,
about 2/3 cup mayo,
1 T dill seed,
1/2 t salt,
1/8 t pepper.
Boil spuds and eggs; cool. Open jar of pickles. Peel and chop spuds, one at a time, placing pieces in a large bowl. Every so often, ladle some of the juice from the pickle jar into the bowl, stirring occasionally, so that the cooked spuds marinade in the pickle juice. You should use more than half the jar's worth of juice.
Chop three or four of the dill pickles. Wash and chop the green onions and fresh dill. Mix with the potatoes.
In a small bowl, whip the mayo with the dill seed, salt, and pepper. Add to the potato mixture; stir till coated. Peel the eggs, slice each egg in half, and place on top of the salad. For best taste, chill overnight before serving.
Masak means "to cook" in Indonesian. Since we lived for a time in Indonesia, some people wondered what we eat. This blog will help answer that question ... and perhaps inspire you with its cheap, eclectic, and ad hoc collection of recipes.
Our Oven in Indonesia
It sits on top of an LPG burner. The tank is underneath the counter.