Serves 4:

500grams of waxy Potatoes, or potatoes that hold their shape, cooked and cubed (if you can keep them al dente rather than overcooked, so they stay firm but are edible)

4 tablespoons of mayonaise (or to liking)

Handful of chopped parsley

Handful of chopped chives

Salt pepper

Paprika powder (sweet)

1 teaspoon Worcestershire sauce

2 cloves of garlic pressed

Method:

Cook the potatoes (if you can keep them al dente rather than overcooked, so they stay firm but are edible), drain and rinse with cold water, set aside.

In a bowl combine Mayonnaise, salt, pepper, paprika powder, chives, parsley, Worcestershire sauce, garlic.

Add the potatoes (still warm) and combine with mayonnaise.

Chill in the fridge for an hour to a day.

The warm potatoes will soak up some of the mayonnaise dressing.

You can add a pinch of Cayenne pepper if you like, but I find the garlic is pungent enough

Add more or less mayonnaise to your preference, light or yoghurt based mayonnaise if you prefer.

Recipe and photo Gardeninglady

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