Egg & Potato Salad2015-04-02
- Yield : 4
- Prep Time : 10m
- Cook Time : 20m
- Ready In : 30m
- 4 large potatoes
- 3 Irvine’s Eggs, hard-boiled and peeled
- 1 red onion, finely chopped
- 250g mayonnaise
- 1 tsp onion powder
- Salt and pepper, to taste
Peel and chop the potatoes into bite sized pieces. Boil the potatoes until cooked through, about 15-20 minutes.
Add the potatoes to a bowl and allow to cool.
Chop the Irvine’s Eggs into small pieces. Add the chopped eggs, mayonnaise and onion powder, and thoroughly mix the ingredients together.
Chill for at least 30 minutes before serving and garnish with a sliced egg.