February 09, 2016


Potatoes  - 450 gms (peeled and diced)
Chicken stock cube - 1
Onion - 1 tbsp (grated)
Parsley  and chives - 1 tbsp (chopped)
Mayonnaise - 115 ml
Frankfurter sausages - 4 pairs
Gherkins - 8


  • Cook the diced potatoes for a few minutes, but do not allow to get mushy.
  • Drain, using liquid to make up stock cube to 115 ml stock.
  • Shake potatoes once in the pan.
  • Stir in the hot stock, grated onion, chopped herbs and finally the mayonnaise.
  • Chill, if possible overnight.
  • Heat the frankfurter sausages in plenty of boiling water. Drain well.
  • Serve the potato salad in a mound with the hot sausages arranges on top.
  • Decorate with gherkins.

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