Whether you are going for a picnic, having a backyard barbecue party or just looking for an easy summer dish to throw together for your family meal, yo're going to love this creamy potato side dish.
Simple, with a few ingredients that you probably have on hand, perfect cold dish to take along in a cooler. The potatoes can be boiled ahead, pealed and kept refrigerated until you are ready to make the salad.
My family doesn't like raw onion much, so to softened the taste, I sprinkle the chopped onion with some salt and drizzle with a teaspoon of lemon juice and leave it to macerate for 5 minutes. It takes away the strong taste and the bite of onions. I do the same thing with raw red or white onion. Works really well.
6 potatoes, boiled and peeled
3 hard boiled eggs, cubed
1/4 cup mayonnaise
1 tsp. Worcestershire sauce
1/2 tsp. mustard,
3 Tbsp. plain yoghurt
2 Tbsp. lemon juice
1/2 tsp. garlic powder
1/2 tsp. salt
1/4 tsp. black pepper
2 Tbsp. grated parmesan cheese
2-3 green onions, chopped
sprinkle of paprika for garnish
Parsley greens, for garnish
Cut potato into 1/2 inch cubes. Place into a larger mixing bowl.
In a small bowl, whisk together, mayonnaise, Worcestershire sauce, mustard, yogurt, lemon juice, garlic powder, salt and pepper. Pour the sauce over the potatoes.
Stir in the chopped green onions and parmesan cheese.
Toss in gently the chopped eggs.
To serve, empty salad into a glass serving bowl. Sprinkle with paprika and garnish with parsley steams.