As­pir­ing Chef

Old fash­ioned po­tato salad

The Poultry Bulletin - - CONTENTS -


8 large pota­toes, peeled and cubed 4 spring onions, finely chopped Fresh pars­ley, finely chopped KNORR chicken cubes, crum­bled Peri peri spice Coarse black pep­per Yo­ghurt May­on­naise 3 Eggs , boiled, peeled and chopped


1. Boil the pota­toes un­til soft, boil the eggs, peel and chop 2. In a bowl, mix the may­on­naise, yo­ghurt, crum­bled KNORR

cubes, peri peri spice, chopped herbs and black pep­per 3. When the pota­toes and eggs are cool, mix in with the dress­ing 4. Serve as a side

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