Potato And Egg Salad - cooking recipe

Ingredients

5 1/2 lbs potatoes, peeled and chopped
8 None medium eggs, peeled and diced
3/4 cup vegetable stock
1/2 cup light balsamic vinegar
2 tbsp medium hot mustard
1/2 cup mayonnaise
1/2 cup plain yogurt
1 None red pepper, deseeded and diced
1 None onion, finely diced
1 cup cornichon, chopped
2/3 cup chives, finely chopped
1 cup Cheddar cheese, shredded

Preparation

Cook the potatoes in salted, boiling water for 12-15 mins, until tender. Mix the stock, vinegar and mustard together and season generously. Drain the potatoes and mix with the dressing. Leave to marinade for 1 hour.
Place eggs in a saucepan and cover with water. Bring water to a boil. Once the water reaches a boil, remove pan from the heat. Let eggs sit in water 12 minutes, drain then run under cold water.
Mix the mayonnaise and yogurt together and season. Add the eggs to the yogurt dressing and then mix in the marinated potatoes, pepper, onion, cornichon, chives and cheese.
Place an upturned ramekin, or small bowl, in the center of a springform pan. Transfer the salad to the springform pan and compress using a spoon. Cover with plastic wrap then chill overnight. Remove the plastic and turn out the salad on a plate before serving.