Tuesday, 27 September 2016

Potato Salad

Potato Salad

• 4 medium potatoes, cooked, peeled and diced
• 250ml (1 cup) finely shredded cabbage
• 250ml (1 cup) grated carrots
• 1 can (410g) KOO garden peas
• 100g Cheddar cheese, diced
• ½ onion, grated
• 375ml (1½ cups) Crosse & Blackwell Tangy Mayonnaise
• Salt and freshly ground black pepper to taste

1. In a large bowl toss all salad ingredients together and
season to taste with salt and freshly ground black pepper.
2. Spoon into a serving bowl and chill in the refrigerator until
serving time.

No comments:

Post a Comment