Serves 4:
500grams of waxy potatoes, or potatoes that hold their shape, cooked and cubed (if you can keep them al dente rather than overcooked, so they stay firm but are edible)
4 tablespoons of mayonaise (or to liking)
Handful of chopped parsley
Handful of chopped chives
Salt pepper
Paprika powder (sweet)
1 teaspoon Worcestershire sauce
2 cloves of garlic pressed
Method:
Cook the potatoes (if you can keep them al dente rather than overcooked, so they stay firm but are edible), drain and rinse with cold water, set aside.
In a bowl combine mayonnaise, salt, pepper, paprika powder, chives, parsley, Worcestershire sauce, garlic.
Add the potatoes (still warm) and combine with mayonnaise.
Chill in the fridge for an hour to a day.
The warm potatoes will soak up some of the mayonnaise dressing.
You can add a pinch of Cayenne pepper if you like, but I find the garlic is pungent enough 😉
Add more or less mayonnaise to your preference, light or yoghurt based mayonnaise if you prefer.
Recipe and photo Gardeninglady
