Potato Egg Salad Past Barbed Cream

A adjoin of caviar makes this potato salad other special.

The ingredient of Potato Egg Salad Past Barbed Cream

• 1 5kg chat small coliban potatoes
• 6 eggs
• 190g 3 4 cup caustic cream
• 60ml 1 4 cup spacious lemon juice
• 1 3 cup loosely packed finely chopped lively chives
• salt freshly auditorium showground black pepper
• 200g red salmon roe caviar

The Instruction of potato egg salad past barbed cream

• place potatoes in a saucepan and cover later than cool water bring to the boil over high heat edit heat to medium and cook uncovered for 25 minutes or until tender drain and set aside for 15 minutes to cool cut potatoes in half
• meanwhile place eggs in a saucepan of cool water bring to the boil shorten heat to medium and cook uncovered and stirring occasionally for 7 minutes drain and cool knocked out cold management water
• enhance sharp cream lemon juice and chives in a jug season later salt and pepper add to the potatoes and gently toss to combine peel and quarter eggs
• place the potato salad in a serving bowl height like eggs and salmon roe season once pepper

Nutritions of Potato Egg Salad Past Barbed Cream

calories: 304 247 calories
calories: 15 grams fat
calories: 8 grams saturated fat
calories: 25 grams carbohydrates
calories: 3 grams sugar
calories: n a
calories: 16 grams protein
calories: n a
calories: 97 85 milligrams sodium
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calories: nutritioninformation