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This is based on a recipe I have been making for years, but I have adapted it slightly and it changes the flavour significantly! It is so good, that I had to share it with you all as a separate recipe!

This recipe is gluten-free, dairy-free and nut-free; it is also safe for those who follow a vegetarian diet, and can be adapted for a vegan diet by leaving out the egg (won't change the flavour) and checking that the mayo is egg-free.

Yields6 Servings
Category, , , , , DifficultyBeginnerPrep Time25 minsCook Time15 minsTotal Time40 mins

 2 Large Kumara (Sweet Potato) - peeled and cubed
 4-6 Medium Potatoes - peeled and cubed
 3 Eggs - boiled and chopped
 1 Large Spring Onion - chopped up
 A Handful of Parsley or Chives - chopped up small
 0.50 cup Mayonnaise (Pams and Best Foods are both gluten and dairy free)
 1 tsp Minced Garlic
 0.50 tsp Smoked Paprika
 Salt n Pepper to taste

1

Put a pot of water big enough for your kumara and potatoes onto boil.

Peel and cube your potato and kumara, and then place in the pot - water should be boiling by then, put the potato in first with the kumara on top (they cook a bit quicker).

Set the timer for 10 minutes.

Once the potato and kumara have finished cooking, drain them and pop them into a bowl into the fridge to cool. (about 30-60 minutes).

2

Once the potato and kumara have cooled enough, pop three eggs into a small pot of water, bring to the boil and then boil for 8 minutes.

3

While the potatoes, kumara and egg are all cooking, chop your spring onion and parsley or chives up.

Once the eggs are cooked, drain and cool under cold water, then peel and chop up.

4

Mix the mayonnaise with the garlic, smoked paprika and salt n pepper.

Mix the egg, spring onion, parsley or chives in with the cold potatoes and kumara, then mix the mayonnaise mixture through.

Serve on the side = goes well with a green salad and BBQ'd meat!

Ingredients

 2 Large Kumara (Sweet Potato) - peeled and cubed
 4-6 Medium Potatoes - peeled and cubed
 3 Eggs - boiled and chopped
 1 Large Spring Onion - chopped up
 A Handful of Parsley or Chives - chopped up small
 0.50 cup Mayonnaise (Pams and Best Foods are both gluten and dairy free)
 1 tsp Minced Garlic
 0.50 tsp Smoked Paprika
 Salt n Pepper to taste

Directions

1

Put a pot of water big enough for your kumara and potatoes onto boil.

Peel and cube your potato and kumara, and then place in the pot - water should be boiling by then, put the potato in first with the kumara on top (they cook a bit quicker).

Set the timer for 10 minutes.

Once the potato and kumara have finished cooking, drain them and pop them into a bowl into the fridge to cool. (about 30-60 minutes).

2

Once the potato and kumara have cooled enough, pop three eggs into a small pot of water, bring to the boil and then boil for 8 minutes.

3

While the potatoes, kumara and egg are all cooking, chop your spring onion and parsley or chives up.

Once the eggs are cooked, drain and cool under cold water, then peel and chop up.

4

Mix the mayonnaise with the garlic, smoked paprika and salt n pepper.

Mix the egg, spring onion, parsley or chives in with the cold potatoes and kumara, then mix the mayonnaise mixture through.

Serve on the side = goes well with a green salad and BBQ'd meat!

Potato and Kumara Salad [GF, DF, NF, VEG]