Boos creamy potato salad

Name: Boos creamy potato salad
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 1 kg large potatoes; 150 g Mayonnaise; 2 TABLESPOONS Worcester sauce; 2 TABLESPOONS Mustard; 7-10 Tbsp salt, pepper; 1 TEASPOON Tabasco; 1 Spring onion; 4 Eggs; 7-10 Tbsp Chili Flakes

AUTHOR
Pat Ware

DIFFICULTY
very easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

1 kg large potatoes
150 g Mayonnaise
2 TABLESPOONS Worcester sauce
2 TABLESPOONS Mustard
7-10 Tbsp salt, pepper
1 TEASPOON Tabasco
1 Spring onion
4 Eggs
7-10 Tbsp Chili Flakes

Directions

1
Boil potatoes with skin covered in water for 30-40 minutes until very soft.
2
Mix the mayonnaise, Worcester sauce and mustard. Season with salt, pepper and Tabasco. Clean and wash the spring onion and cut into rings.
3
Boil the eggs hard for about 10 minutes. Then rinse with cold water, peel and chop finely. Drain potatoes, rinse with cold water, peel and immediately chop or dice them finely.
4
Mix potatoes, eggs and sauce well. Season to taste with salt and pepper. Serve hot. Sprinkle with spring onion and chili flakes.