By, Victoria Prever
1 min read
ByVictoria Prever, Victoria Prever
All the best recipes are those that are inherited from relatives, I think, and my favourite is definitely this delicious salad handed down to me by my mother. I always make it whenever we have family celebrations or parties, and it would be a really fantastic addition to any buffet or pot-luck table.
Serves 4-6
Preparation: 10 minutes
Cooking: 20 minutes
INGREDIENTS
500g new potatoes, washed but unpeeled
2 free range eggs
2 sweet pickled cucumber spears, finely chopped
3 spring onions, finely chopped
100g mayonnaise
50g sour cream
2 tablespoons liquid from the cucumber spears
Salt and pepper to season
Method
Bring a large pan of water to the boil. Put in the new potatoes and boil for five minutes. Add the eggs and boil for a further 10 minutes.
Check the potatoes are cooked and drain them and the eggs under cold water. The eggs will be hard-boiled.
Chop the potatoes into small cubes. Peel the eggs and chop into small pieces. Put them all in a large bowl.
Add the cucumbers and most of the spring onions — save a sprinkle for garnish.
In a separate, smaller bowl, mix the mayonnaise and sour cream and the liquid from the pickled cucumbers to loosen. Whisk together well and pour over the potatoes.
Mix well and season to taste. You can serve the salad immediately, but it tastes better the next day — cool down completely before refrigerating.
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