Potato Egg Salad

Trying a few dishes on "Cooking with eggs" by Tang Phaik Cheng. This dish is for Gabriel, I modified a bit on the ingredients by adding more vegetables. Worried that Gabriel may not like the spicy taste, I omitted the seasoning and mustard too. 

Recipe adapted from Cooking With Eggs, with modifications.

Ingredients:

4 eggs (used one egg)

2 potatoes (used six small salad potatoes, wash thoroughly if need to retain the skin))

some chinese chives

6 tbsp mayonnaise (used two tbsp sandwish spread mayonnaise)

some mustard (omitted)

some carrots (chopped into small cube, boiled until soft)

1/2 tomato (chopped into small cube)

some broccoli (boiled until soft)

seasonings:

pinch of salt (omitted)

1/4 tsp black pepper (omitted)

Steps:

1. Boil egg, shell and cut into pieces (you may mashed it like what I did). Boil potatoes, peel and cut into pieces. (I didn't peel off the skin of all potatoes). Rinse chives and chop finely.

2. Mix mayonnaise into potatoes and add egg and all the boiled vegetables, mix evenly, sprinkle chives on top.

Reminder: Left two more day to participate in my 5th Blog Anniversary giveaway.