SOUTH AFRICAN POTATO SALAD

SOUTH AFRICAN POTATO SALAD


10 eggs
12 medium white potatoes with skin
1 bunch green onions, chopped
1 (14-oz.) can sweetened condensed milk
1-1/2 cups mayonnaise
1 Tbsp. chopped fresh parsley, for garnish (optional)


Place eggs in saucepan and cover with water. Bring to a boil and cook for 10 minutes. Remove eggs with a slotted spoon and set aside to cool. Add whole potatoes to the water and boil until a knife is easily inserted, but they. Drain and cool.

Peel and chop the eggs and place them in a large serving bowl. Stir in the green onions. When the potatoes have cooled, peel and chop then add them to the bowl. Pour in sweetened condensed milk and stir in the mayonnaise. Sprinkle parsley over the top. Chill until serving.


Yield: 15 servings.




























OLIVIER SALAD


5 potatoes, peeled
3 eggs
1 (16-oz.) jar dill pickles
1 (15-oz.) can peas, drained
¾ lb. cooked chicken breast meat, very finely chopped
½ cup mayonnaise
ground black pepper to taste
½ cup mayonnaise
2 tomatoes, sliced

Place the potatoes into a large pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to steam dry for a minute or two. Place the potatoes into the refrigerator to cool. When the potatoes are cool, grate them into a large bowl.

While the potatoes are boiling, place the eggs into a saucepan in a single layer and fill with water to cover the eggs by 1-inch. Cover the saucepan and bring the water to a boil over high heat. Once the water is boiling, remove from the heat and let the eggs stand in the hot water for 15 minutes. Pour out the hot water, and then cool the eggs under cold running water in the sink. Peel once cold.

Dice the cooked eggs and dill pickles. Place the eggs and 2/3 of the dill pickle juice into the salad bowl, and reserve the rest of the pickles. Place ¾ of the peas into the bowl, and reserve the rest. Place the chicken breast meat into the bowl. Add ½ cup mayonnaise and black pepper, and very lightly stir the mixture together so that the ingredients are well coated, but the peas stay whole. Place the salad in an attractive mound on a platter, and spread ½ cup of the mayonnaise over the salad


Yield: 6 servings.