A delicious accompaniment with any type of meat or vegetarian meal and ideal for a hot Christmas lunch for the whole family.
Serves six to eight people.
Ingredients:
Four large potatoes
750g mayonnaise
3 large eggs, hard-boiled
1 onion, finely chopped
Half a tin condensed milk
2 teaspoons mustard powder or English mustard
Salt and pepper
Parsley
Also read: Slow-cooked, pull-apart fragrant lamb with quinoa, herb and tomato salad
Method:
• Boil the potatoes until nearly soft, drain off the water and leave to cool.
• In a large mixing bowl, peel potatoes and cut into cubes.
• Peel the eggs, chop them finely and mix with the potatoes.
• Add the onion to the potatoes and eggs, and add salt and pepper to taste.
• Mix mayonnaise, condensed milk and mustard very well and pour over the potato mixture. Ensure you mix it well.
• Place this in a salad bowl and sprinkle chopped parsley over the top.
• Let the salad cool down completely before putting it in the refrigerator.
The taste improves the longer it is refrigerated. The salad can be kept in the refrigerator for three days.
