Creamy Garlic Potato Salad - cooking recipe

Ingredients

4 large potatoes
1 (250 g) jar creamy mayonnaise
1 medium onion
2 cloves garlic
1 can corn kernel
2 tablespoons fresh chives, chopped
3 eggs

Preparation

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.