Ingredients
Potatoes to fill a large soup pot
1 dozen eggs
Parsley
Light cream
Fat free mayonnaise
1 Onion ( optional )
Preparation
1. Peel and dice the potatoes
2. Boil the eggs until hard.
3. Boil the potatoes until they are slightly soft but still hard. Make sure as to not overcook them.
4. Drain the potatoes and when the potatoes have cooled you can use the pot to mix the rest of your ingredients in it
5. When eggs are cool, peel then and slice them in half
6. Place the eggs in with potatoes
7. If you like onion now is the time to place them in the pot finely chopped
8. Add the mayonnaise , cream and parsley to the potatoes and eggs and stir. How much mayonnaise and cream you put in depends on how much potatoes you have made and also the taste you would like to achieve. I make a large soup pot full of potatoes so I tend to use all of the mayonnaise and cream. If you don't like fat free mayonnaise and cream you can use the ordinary cream and mayonnaise
9. Place the potato salad in large bowl and put in fridge until your ready to eat
