I love South African potato salad, it’s far from the bland mayonnaise British dish that we make in the UK. Not only does the eggs and onion make it tasty and satisfying, it can be a meal in itself, leftovers are perfect with a green salad for lunch the next day
4 medium potatoes, peeled, cut in quarters
15ml French mustard
30ml full cream milk
½ large onion, thinly sliced
2 large eggs, hard boiled, peeled, sliced
1. Boil the potatoes on high heat with a little salt for about 10 minutes, until a fork can pierce them easily.
2. Leave to cool.
3. Blend the French mustard, milk, and sugar together then add to the mayonnaise and add both to the potatoes and mix well.
4. Add the onion and egg and gently combine all ingredients until evenly coated.