Pulse daily DIY recipe teaches prospective chefs how to prepare healthy, Ghanaian dishes in a simple way.
1 cup mayonnaise
1/4 cup buttermilk
Freshly ground black pepper
1/2 cup chopped celery
1/2 cup chopped red onion
Peel potatoes, cut into cubes and wash twice
Place the potatoes and 2 tablespoons of salt in a large pot of water. Bring the water to a boil, then lower the heat and simmer for 10 to 15 minutes, until the potatoes are barely tender when pierced with a knife.
Drain the potatoes in a colander and allow to cool.
In a small bowl, whisk together the mayonnaise, buttermilk, 1 teaspoon of salt, and 1 teaspoon of pepper. Set aside.
Boil eggs, remove shells and cut into the same size as the potatoes.
When the potatoes are cool enough to handle, place the potatoes in a large bowl. Pour enough dressing over them to moisten.
Add the celery and red onion, 2 teaspoons of salt, eggs and 1 teaspoon of pepper.
Toss well, cover, and refrigerate for a few hours to allow the flavors to blend.
Serve cold or at room temperature.