BABY POTATO SALAD
YIELD: ± 3.9 kg
INGREDIENTS
2.3 kg (± 90) Baby potatoes, unpeeled
90 g (6 Tbsp) Butter/Margarine
400 g (4 small) Onions, finely chopped
400 g (2 large) Red peppers, finely chopped
100 g Veggie Seasoning (04650010)
10 g (2 Tbsp) Fresh coriander, finely chopped
300 mℓ (1¼ cups) Milk
1 ℓ (4 cups) Creamy Ranch Dressing (07596040)
METHOD
Add the potatoes to a large pot of water. Bring to the boil and cook for ± 10 - 15 minutes or until the potatoes are cooked through. Do not overcook. Drain the potatoes, cut in half and leave to cool. Melt the butter/margarine in a pan and fry the onions and red peppers until soft. Add the Veggie Seasoning and stir. Add to the cooked potatoes and mix through. Mix together the coriander, milk and Creamy Ranch Dressing and pour over the potato mixture. Spoon into a serving dish and serve cold.
