Everyone knows about the Aussie love for a fabulous Potato Bake on special occasions, but one weekend about 10 years ago I got caught short of ingredients when visitors arrived unexpectedly.
I looked frantically through my pantry and fridge and came up with a jar of Thomy whole egg mayonnaise, 6 large potatoes and some capsicum – Ah-Ha! – the basis of potato salad. With fresh shallots from my garden and some left over sour cream it was almost complete, but I decided to add mashed hard boiled egg as well.
So there you have it – the recipe that turned into the Preston Family’s favourite and yumscious Festive Potato Salad. I have written out the recipe below, but quantities are up to you! I don’t have a recipe for this so I just “wing it” and make it to taste. Enjoy!
Ingredients: 6 large potatoes (which ever type you would use for mashed potato), 6 hard boiled eggs, good quality whole egg mayonnaise (I use Thomy), sour cream, finely diced red and green capsicum, 3-4 largish shallots finely sliced, salt and pepper to taste.
Boil potatoes until soft and ready to mash. Boil eggs until hard. Mash potato without butter or milk, then mash eggs. Combine mashed potato, mashed eggs, finely sliced shallots and finely diced red and green capsicum in a bowl. Mix in equal quantities of whole egg mayonnaise and sour cream until the potato is almost smooth in texture. Season with salt and pepper to taste.
Potato Salad Photograph: Simply Recipes