Potato and Egg Salad
Ingredients
- 4 large potatoes
- 2 hard boiled eggs - chopped
- 2 tablespoons chopped parsley
- 2 tablespoons chopped chives
- 2 tablespoons chopped gherkins
- ½ cup finely chopped celery or green capsicum
- ½ cup French dressing
- salt and pepper
- 1½ cups mayonnaise
- small tomatoes to decorate
Method
- Chop eggs, chives, parsley, gherkins, celery (or capsicum) in food processor.
- When potatoes are cooked leave to cool until you can handle them. Peel off skins and mash.
- Minx in the remaining ingredients and season to taste.
- Place into dome mould lined with gladwrap.
- When cold, turn out and coat with mayonnaise and decorate base with mini tomatoes