• 6 medium sized potatoes / or 1 kg baby potatoes, 

• 12 halved Hoekkraaltjie Pickled Quail Eggs,

• half cup finely chopped onion, 

• half cup fresh coriander & curly parsley, 

• salt & pepper.

 

Dressing:

• 15 ml rice wine vinegar,

• 15 ml yellow mustard,

• 125 ml mayonnaise,  

• 80 ml sour cream,

• 30 ml Milk.

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Method:

• Cook potatoes and peel. Chop peeled potatoes. (If you are using baby potatoes, cut them in half, and use them with or without skin), 

• Mix all dressing ingredients together in a mixing bowl, 

• Let chopped onions rest in cold water for approx. 10 minutes to tone down the raw / pungent taste, 

• Mix all dressing ingredients in a separate bowl, 

• Add all ingredients together.

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Best enjoyed prepared1 to 2 days in advance.