INGREDIENTS:
- 650g (about 5) desiree potatoes, unpeeled, cut into 2.5cm pieces
- 5 green shallots, trimmed, thinly sliced
- 2 tablespoons chopped fresh continental parsley
- 85g (1/3 cup) whole egg mayonnaise
- 2 teaspoons fresh lemon juice
- Salt & freshly ground black pepper
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PROCEDURES:
- Step 1Place the potatoes in a medium saucepan and cover with plenty of cold water. Cover and bring to the boil over high heat. Reduce heat to medium-high and boil, partially covered, for 5 minutes or until just tender. Drain and set aside for 30 minutes to cool completely.
- Step 2When the potatoes are cold, place in a large bowl with the green shallots and parsley. Toss to combine.
- Step 3Combine the mayonnaise and lemon juice in a small bowl. Taste and season with salt and pepper. Add to the potato mixture and toss gently to combine, being careful not to break up the potatoes.
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