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    Potato Egg Salad

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    Potato Egg Salad

    • Vegetarian

    Serves: 6


    • 3 large waxy potatoes
    • 4 eggs
    • 4 heaped tbsp mayonnaise
    • 1 tbsp English mustard
    • 1 celery stem
    • 6 cornichons
    • 1 tbsp lemon thyme
    • 1 tbsp snipped chives


    1. Peel 3 large, waxy potatoes, chop into 2.5cm cubes and boil in lightly salted water for 12-15 minutes until tender. Drain and cool. Meanwhile, bring a second pan of water to the boil, add 4 eggs (shells on), return to the boil and boil for 10 minutes. Place under cold running water to cool, then peel the eggs. Separate the whites from the yolks. Dice the whites. Mash the yolks with a fork and combine with the whites.
    2. Add 4 heaped tbsp mayonnaise and 1 tbsp English mustard, blending well. Add 1 finely chopped celery stem, 6 finely chopped cornichons, 1 tbsp chopped lemon thyme and 1 tbsp snipped chives. Season to taste and mix well, without bashing the potatoes too much. Serve cold. This is perfect made a day ahead.

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