Ingredients500g potatoes (new baby or 4 medium)
2 large eggs 30ml apple cider vinegar 1 onion, peeled & finely diced 2 Tbsp finely chopped chives freshly ground salt & pepper ¼ cup natural mayonnaise ¼ cup tangy mayonnaise 2 drops tabasco sauce |
MethodPlace the unskinned potatoes in a saucepan, cover with cold water & bring to a boil. Reduce the heat, cover & simmer until tender. Drain & allow to cool (about 15 mins). Leave baby potatoes unskinned & halved them; peel whole potatoes & cut into large dices.
At the same time, place the eggs in a small saucepan of cold water, bring to a boil and then simmer for 10 mins. Allow the eggs to cool, peel and coarsely grate them. Place the potatoes in a salad bowl and moisten with vinegar. Add the diced onion, 1½ Tbsp chopped chives, ¾ of the grated egg & season with salt & pepper. Mix the mayonnaise & tabasco sauce together well and fold into the potatoes until well coated. Garnish with the remaining grated egg & chopped chives. Refrigerate until serving. |
Variations
* Replace the chives with parsley.
* Replace the onions with spring onions.
* Add fried bacon bits and/or lightly crushed walnuts for a “meatier” version.
* Replace the onions with spring onions.
* Add fried bacon bits and/or lightly crushed walnuts for a “meatier” version.
