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Potato salad

Recipe from: 12/1/2003 12:00:00 AM

Ingredients 8
Servings 8
Time 35 minutes, plus chilling time


  • 1
    small potatoes, scrubbed
  • 1
    medium onion, finely chopped
  • 30
    finely chopped parsley
  • 125
    frozen peas, thawed
  • 250
    good-quality mayonnaise
  • 25
  • 5
    Aromat or Fonder seasoning (optional)
  • 1
    hard-boiled egg, shelled and finely grated


20 minutes
Boil the potatoes over a medium heat for about 20 minutes or until tender.
Drain and allow to cool.
Peel, slice and place in a salad bowl.
Add the onion, parsley and peas and stir carefully, taking care not to break the potatoes.
Place the mayonnaise, milk, Aromat or Fondor (if using) and salt and pepper to taste, in a screw-top jar and shake well.
Pour over potato mixture.
Mix with a wooden spoon, ensuring that the potato slices are well coated.
Sprinkle with grated egg and refrigerat for at least three to four hours.

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