Creamy garlic potato salad

Recipe by Sco74
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 3hrs 20mins
SERVES: 6-8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Combine mayonnaise, finely diced onion and crushed garlic cloves in container with a lid.
  • Mix well and refrigerate for 2-3 hours.
  • (This is so the flavour of the garlic and onion will be picked up by the mayonnaise) Wash potatoes and cube, leaving the skin on.
  • Boil until tender, and skin is SLIGHTLY coming away.
  • The potatoes will be slightly overcooked by potato salad measures, but this only adds to the creaminess.
  • Set aside to cool.
  • At the same time you can hardboil the eggs.
  • Once eggs are cooled, cut in quarters, lengthways and set aside.
  • Place cooled potatoes in large bowl and add the mayonnaise mixture, corn kernals and chives.
  • Mix well.
  • The last step is to add the eggs.
  • Place them throughout the salad, being careful not to mix them in too much, as they will lose their yolk and discolour the salad.
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