Jo's Potato Delight
A community recipe by OiNot tested or verified by Nigella.com
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Cut Potatoes into chunky bite size pieces, them boil them, until still firm, drain them. In a bowl, Mash up eggs very finely using a fork, add mustard powder and finely diced Gherkin, salt and ground pepper. To that add two generous tablespoons of the Helmans mayo and a little milk, Mix them together Then add to potatoes and mix in. The add the finely diced onion and 2-3 more generous tablespoons of the mayonnaise and mix again. Put Parsley on top. I like to serve at room temperature, so make it 1-2 hours before eating, but it can be put in the fridge
Cut Potatoes into chunky bite size pieces, them boil them, until still firm, drain them. In a bowl, Mash up eggs very finely using a fork, add mustard powder and finely diced Gherkin, salt and ground pepper. To that add two generous tablespoons of the Helmans mayo and a little milk, Mix them together Then add to potatoes and mix in. The add the finely diced onion and 2-3 more generous tablespoons of the mayonnaise and mix again. Put Parsley on top. I like to serve at room temperature, so make it 1-2 hours before eating, but it can be put in the fridge
Introduction
Creamy tangy crunchy salad, it's absolutely delicious with a barbeque.
Creamy tangy crunchy salad, it's absolutely delicious with a barbeque.
Ingredients
Serves: 3-4
Metric
Cups
- 6 large potatoes
- 3 hard-boiled eggs
- 1 large onion
- 1 medium gherkins
- 1 teaspoon English mustard powder
- mayonnaise
- milk (a little)
- fresh parsley
- 6 large potatoes
- 3 hard-boiled eggs
- 1 large onion
- 1 medium gherkins
- 1 teaspoon English mustard powder
- mayonnaise
- milk (a little)
- fresh parsley
Method
Jo's Potato Delight is a community recipe submitted by Oi and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.
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