Directions:
- Combine mayonnaise, finely diced onion and crushed garlic cloves in container with a lid.
- Mix well and refrigerate for 2-3 hours.
- (This is so the flavour of the garlic and onion will be picked up by the mayonnaise) Wash potatoes and cube, leaving the skin on.
- Boil until tender, and skin is SLIGHTLY coming away.
- The potatoes will be slightly overcooked by potato salad measures, but this only adds to the creaminess.
- Set aside to cool.
- At the same time you can hardboil the eggs.
- Once eggs are cooled, cut in quarters, lengthways and set aside.
- Place cooled potatoes in large bowl and add the mayonnaise mixture, corn kernals and chives.
- Mix well.
- The last step is to add the eggs.
- Place them throughout the salad, being careful not to mix them in too much, as they will lose their yolk and discolour the salad.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 117.36 Kcal (491 kJ) | ||
| Calories from fat | 19.18 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.13g | 3% | |
|---|---|---|---|
| Cholesterol | 61.43mg | 20% | |
| Sodium | 180.99mg | 8% | |
| Potassium | 339.79mg | 7% | |
| Total Carbs | 21.76g | 7% | |
| Sugars | 3.92g | 16% | |
| Dietary Fiber | 3.01g | 12% | |
| Protein | 4.77g | 10% | |
| Vitamin C | 6.3mg | 10% | |
| Vitamin A | 0.7mg | 22% | |
| Iron | 1.4mg | 8% | |
| Calcium | 35.8mg | 4% | |
| Amount Per 100 g | |||
| Calories | 87.5 Kcal (366 kJ) | ||
| Calories from fat | 14.3 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.59g | 3% | |
|---|---|---|---|
| Cholesterol | 45.8mg | 20% | |
| Sodium | 134.94mg | 8% | |
| Potassium | 253.33mg | 7% | |
| Total Carbs | 16.22g | 7% | |
| Sugars | 2.92g | 16% | |
| Dietary Fiber | 2.24g | 12% | |
| Protein | 3.56g | 10% | |
| Vitamin C | 4.7mg | 10% | |
| Vitamin A | 0.5mg | 22% | |
| Iron | 1mg | 8% | |
| Calcium | 26.7mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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