Name: Potato and egg salad
Cook time: 25 min
Total time: 25 min
Yield: 8
Ingredients: 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

Ingredients

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

1.Scrub potatoes, if necessary. Boil, steam or microwave potatoes until tender; drain. Cool, slice potatoes coarsely.

2.Hard-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.

3.Place 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.

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.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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Ingredients

Method

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