Creamy potato salad

Harvesting onions for the salad

Ingredients

Potatoes

Mayonnaise

Natural Yoghurt

onions

2 garlic cloves

Bunch of spring onions

Optional: Herbs such as chives or parsley

Method

1. Wash freshly harvested potatoes, spring onions and peel onions. 

2. Put potatoes in a large saucepan and cover with water. Bring to the boil and simmer for about 20 mins or until soft. 

Some of the ingredients and equipment used to make our salad

3. When cooled, cut potato into bite size pieces and put in a large bowl.  

4. Chop onion and add to the potato. In schools I find it helps to use an onion chopper (from pampered chef) as this helps reduce tears. Plus the children love using them.   

5. Grate garlic on the fine side of a mini cheese grater or crush into the potatoes. 

6. Use scissors to chop the spring onions into slices and add these too.

7. If using, snip some chives into the potatoes or rip up the parsley and add it. 

8. Add two large spoonfuls each of mayonnaise and natural yoghurt to the potatoes and mix well. Add more mayonnaise and yoghurt until perfect creaminess is achieved!

Right; the finished salad, totally prepared by the reception children