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Step 1

  • Potatoes 1.0 kg
  • Eggs 3.0 whole

Step 2

  • Red onion 150.0 g
  • Oil 20.0 ml

Step 3

  1. Step 1

    • Peel and cube the potatoes. 
    • Boil the potatoes until cooked, drain the water and set aside to cool. Hard boil the eggs, remove the shell and grate, set aside.
  2. Step 2

    • Dice the onions.
    • Heat the oil in a pan and fry the onions and Robertsons Medium Rajah for 1 min until all the spices have released their flavours. Remove from the heat and allow to cool.
  3. Step 3

    • Finely chop the parsley.
    • In a large mixing bowl, combine the potatoes, eggs and onions and all the remaining ingredients together and mix until the potatoes are well coated in the mixture.
  4. Chef's Tip:

    • Replace the potatoes with sweet potatoes. Or use broccoli florets or butternut cubes and some fried bacon pieces to make more variations to this salad.
  5. Hint!

    • Prep your ingredients the day before, and always make sure the ingredients are covered and refrigerate until it needs to be assembled and packaged.