© Mel
Photo by Mel

Best Ever Potato Salad

6 Large potatoes
5 eggs
300g Praise creamy traditional mayonnaise
1/2 cup milk (low fat is fine)
3 shallots/spring onions, sliced
2 Tbsp parsley flakes
Salt and pepper to taste

Boil cut potatoes until you can slide a fork or skewer through them easily. Drain and set aside.

Hard boil eggs, peel and cut into quarters. Add to your potatoes

Mix the milk and mayonnaise together with a fork until smooth. The mixture will be a little runny this is fine. Add to this the sprint onions, parsley flakes and add some salt and pepper to taste; stir well.

Pour this mixture over your warm potato and egg mix, combine gently until coated.

Serve warm or cold.

NB: Works best with Praise creamy original mayonnaise.

Submitted by Mel

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