TANGY POTATO SALAD
Recipe credit: Saadiyah Hendricks @sadiesbubbleofyum
Ingredients:
- 8 Medium potatoes, peeled, rinsed, cut into cubes
- 1 Small onion, chopped
- 2 Eggs, hard-boiled
- 1½ cups Corn kernels
- 1 Green chilli finely chopped (optional)
- 1 tsp Garlic flakes
- ½ cup Crosse & Blackwell Mayonnaise
- Salt to taste
- Pepper to taste
- Aromat to taste
- Handful Coriander and/or parsley, chopped (optional)
Method:
- Add water to a pot until it reaches the halfway mark,
- Add the potatoes and boil until tender, then drain and set aside to cool completely.
- Once cool, add the remaining ingredients and toss well.
- Serve in the Consol Glass San Marino Mixing Bowl or for a pretty perfect individual serving, scoop into the Vaso Ermetico Clip Top Jar.
