Creamy Garlic Potato Salad

Total Time: 3 hrs 20 mins Preparation Time: 3 hrs Cook Time: 20 mins

Ingredients

• Servings: 6
• 4 large potatoes
• 1 (250 g) jar creamy mayonnaise
• 1 medium onion
• 2 cloves garlic
• 1 can corn kernel
• 2 tablespoons fresh chives, chopped
• 3 eggs

Recipe

• 1 combine mayonnaise, finely diced onion and crushed garlic cloves in container with a lid.
• 2 mix well and refrigerate for 2-3 hours.
• 3 (this is so the flavour of the garlic and onion will be picked up by the mayonnaise) wash potatoes and cube, leaving the skin on.
• 4 boil until tender, and skin is slightly coming away.
• 5 the potatoes will be slightly overcooked by potato salad measures, but this only adds to the creaminess.
• 6 set aside to cool.
• 7 at the same time you can hardboil the eggs.
• 8 once eggs are cooled, cut in quarters, lengthways and set aside.
• 9 place cooled potatoes in large bowl and add the mayonnaise mixture, corn kernals and chives.
• 10 mix well.
• 11 the last step is to add the eggs.
• 12 place them throughout the salad, being careful not to mix them in too much, as they will lose their yolk and discolour the salad.