Potato Salad.


  • 4-5 Large potatoes peeled.

  • 1 bunch of shallots

  • 250 g Parise Mayonnaise

  • 250g Sour Cream


  • 1.

    Cut potatoes into desired size , place in a pot ,cover with water and place on the stove and boil/simmer until the poatoes are cooked through but still firm.When cooked drain in a collander and set aside to cool.

  • 2.

    Place the mayonnaise and sour cream in a bowl and mix together and place in the refrigerator.

  • 3.

    Wash shallots and cut finely.

  • 4.

    When the potatoes have cooled place in a bowl and fold through the mayonnaise and sour cream mixture as well as the shallots (reserving a sprinkl;e of shallots for the top of the potato salad.

  • 5.

    Cover bowl and place in the refrigerator until serving.

Nutritional information

Nutritional analysis per serving (8 servings)

  • Energy 441kj
  • Fat Total 30g
  • Saturated Fat 7g
  • Protein 5g
  • Carbohydrate 38g
  • Sugar 3g
  • Sodium 208mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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If desired chopped boil egg maybe sprinkled on the top along with the shallots.
Praise mayonnaise seems to taste best.
Reeuced fat parise mayonnaise and sour cream may also be aused.

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