6 Medium White Potatoes
4 Large Eggs
1/4 Chopped yellow onion
1 Cup real mayonnaise
2 tbsp finely chopped parsley
1 tbsp relish
1 tbsp mustard
salt & pepper to taste
Peel and cube the potatoes, boil in salted water until just fork tender, do not over cook. Drain and cool.
Boil the eggs for 12 minutes, peel.
In a bowl combine the onion, mayo, parsley, relish and mustard. Add the potatoes and gently fold. Slice the eggs and mix into salad. Add salt and pepper to taste.
Refrigerate for at least 1 hour to allow the flavours to meld.
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