This combination is a classic one and it is a perfect match for the Peppered Salmon and the Lemon Chicken Wings.
6 medium/large potatoes
Ina Paarman's Potato Spice
Ina Paarman's Green Onion Seasoning
1 x 200 ml Ready to Serve Mustard Sauce
½ cup (125 ml) fat reduced cream or Greek yoghurt
2 T (30 ml) finely sliced chives
Cook the potatoes in their skins until just done. Strain off all the water and cover with a cloth, folded double, to absorb the steam and dry the potatoes. Leave until cool.
In the meantime gently boil the eggs for nine minutes. Pour off the boiling water and cover the eggs with cold tap water. Crack the shells and leave them to sit in the water until cool enough to peel easily.
Peel the potatoes and slice. Season with Potato Spice. Peel the eggs, keep the yolks on one side and chop the whites. Season the whites very lightly with Green Onion Seasoning.
Mix the Mustard Sauce with the cream and gently toss with the sliced potatoes and egg whites. Top the salad with chives and yolks rubbed through a sieve. This salad can stand, out of the fridge for about 3-4 hours without spoiling.
Garnish the salad with a heart of egg yolk. Make a heart cut-out on a piece of paper, place over the salad and sprinkle the sifted yolk into the heart shape.