4 medium potatoes cubed
1 small onion
1 stalks celery with the leaves
leaves from 5 -8 stems parsley
salt and pepper to taste
150 ml reduced fat sour cream
3 Tbspn salad cream
Boil eggs and potatoes.
Allow to cool and cut potatoes into small pieces.
Mix sour cream and salad cream.
Chop the rest of the veggies finely.
Mix all the ingredients in a large bowl.
Garnish with parsley/celery leaves.
Prepared, tried and tested by: Preshana Singh
Preshana's Potato Salad
May 4, 2017 | | Leave your comments|