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 Madeleine Philippe
Cancer Foundation (Aus) Inc

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Potato Salad

Salade de Pomme de Terre Share 

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  1. 1 kg potatoes

  2. 1 medium onion sliced or chopped

  3. 5 spring onions chopped

  4. 2/3 cup Mauritian mayonnaise

  5. 1/3 cup plain yoghurt

  6. 4 hard boiled eggs quartered

  7. 2 rashers bacon trimmed of fat

potato salad


  1. Trim bacon rashers of all fat. Place between kitchen paper and microwave for 30-60 seconds on high. Cut into thin strips with a sharp knife. Peel potatoes and cut into 2 cm cubes. Boil in water with 1 teaspoon of salt until just tender and cooked. Drain and allow to cool. Do not overcook. Quarter the hard boiled eggs.

  2. Chop spring onions as shown in photo. Combine the mayonnaise and yoghurt. Add to the potato cubes and gently combine without crushing the potato pieces, chopped or sliced onions and spring onions. Season with salt and pepper to taste.

  3. Transfer to a serving dish and top with the bacon strips and quartered hard boiled eggs.

  4. Serve at room temperature. Enjoy.

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