Christmas goodies – Creamy potato and egg salad

This salad is so simple and delicious.  I forgot to take a pic Christmas Day, so that’s the Boxing Day leftovers…

Quantities below are for feeding 14 hungry Christmas homies.


2kg potatoes – scrubbed
8 eggs
1 small squeezy thing of Kewpie mayonnaise (Japanese mayonnaise is the king of mayo)
2 cups of loosely packed flat leaf parsley (chopped)

Boil the spuds in salted water until cooked but still firm.  Drain and leave to cool.

Hard boil the eggs (around 10 minutes to be safe).  Plunge into cool water, tap the shells to break them up and peel under running water.  Put the eggs in a container with a piece of paper towel under them to cool.

Chop up the potatoes into cubes.  If you don’t do potato skin, then peel it off.

Chop each egg into around 10 pieces.

Gently fold the potato, egg, parsley and mayo together.  I normally do this in two large bowls (the one you are using to serve and a spare), then transfer the spare bowl into the serving bowl.  Easy.