Potato and egg salad
Feb 28, 1975 1:00pm- 25 mins cooking
- Serves 8
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Ingredients
Potato and egg salad
- 1.5 kilogram medium kipfler (fingerling) potatoes, unpeeled
- 3 eggs
- 3/4 cup (225g) mayonnaise
- 1/4 cup finely chopped fresh chives
- 1/4 cup warm water
Method
Potato and egg salad
- 1Scrub potatoes, if necessary. Boil, steam or microwave potatoes until tender; drain. Cool, slice potatoes coarsely.
- 2Hard-boil eggs, place eggs in cold water; bring to the boil and boil for 5 minutes, then drain. Immediately put them in cold water and stand a few minutes before peeling. Slice egg thinly.
- 3Place potato and egg in large bowl. Combine mayonnaise and chives with warm water; stir until smooth. Pour dressing over potato and egg; toss gently to combine.
Notes
If kipfler potatoes are unavailable you can use baby new potatoes. You could also use aïoli, a garlic mayonnaise, instead of plain mayonnaise, and lemon juice instead of warm water to jazz this salad up.
