The top five potato salad recipes, as chosen by you

The top five recipes, in no particular order:

Quinton Button's recipe:

Ingredients

• 8 medium to large potatoes
• 5 boiled eggs
• 1 finely chopped onion
• 250ml Nola tangy mayonnaise
• 250ml Nola salad cream 
• 1 tin of condensed milk
• 50ml of milk
• 2 tsp English mustard powder

Method

• Boil potatoes with the skin on until soft
• Boil eggs for approximately 7 minutes (eggs must be cooked but firm)
• Pull the skin off the potatoes and chop into small blocks; leave to cool
• Take the shell off eggs and roughly chop into blocks
• Mix mayonnaise, cream, condensed milk, mustard powder and milk. Add chopped onion and mix together.
• Mix potatoes, eggs and mayonnaise mixture together and serve. 

Debbi Miller's recipe

Ingredients

• 6 large potatoes with the skin on 
• 1 packet of smoked streaky bacon
• 1 large onion halved and then sliced into rings
• 250ml  mayonnaise
• 125ml fresh cream 
• 1 tbsp whole grain mustard 
• 1 tbsp freshly chopped origanum 
• 1 tbsp fresh chopped Italian parsley (have a bit extra for garnishing)
• Freshly ground salt and pepper to taste

Optional

• 1 tbsp brandy

Method

• Boil potatoes in salted water with the skin on. Cook until soft, but not broken. Leave to cool. 
• Cut potatoes into thick slices. Arrange slices on a large platter, overlapping them slightly. 
• Fry bacon until crispy. Chop into bite-sized pieces and set aside. 
• Fry onion until caramelised and then set aside.
• Mixed mayonnaise, fresh cream, whole grain mustard and herbs in a bowl. Add brandy if you are using it.
• Pour the mayonnaise mixture evenly over the potatoes. Make sure they are all covered. 
• Sprinkle bacon and onion over the top. Finish off with fresh parsley.

Juanita Lombaard's recipe (serves 4 to 6)

Ingredients

• 10 Yukon Gold potatoes (or any firm type)
• 6 eggs, hard-boiled
• 1 tsp finely chopped flat leaf parsley
• 2 cups Cross & Blackwell salad cream (or any creamy mayonnaise type; tangy mayonnaise will not work for this recipe)
• 1 tbsp condensed milk
• 1 tsp dried sweet basil 
• half a tsp of salt and half a tsp of crushed black pepper, for seasoning

'Mystery ingredient'

• 1 to 1 and a half tots of brandy
• ½ tsp Salt & ½ tsp Crushed black pepper for seasoning
  

• Wash the Potatoes, with the skin on, and place them in hot water and boil them on medium to high temperature, for amount 25-30min.
  
• While the potatoes are cooking, place the 6 eggs in a pot to boil, to semi-hard to hard consistency.
  
• Test the potatoes with a toothpick or skewer to see if they are cooked through. It should slide through without force, but still be firm
  
• When the potatoes are ready, remove them from the stove and let cool in the water, for 15mins, to a warm temperature, then peel the skins off
  
• Removed the eggs from the stove, remove the boiling water from the pot, and replace with cold tap water, to stop the cooking process.
  
• To remove the shells easily, crack the eggs and leave them in the water for 5mins, then peel.
  
• Once the potatoes have cooled to room temperature, cut into 1 inch slices or blocks, depending on preference, and put this in a salad dish/bowl
  
• Pour ¾ of the mayonnaise mixture over the potatoes
  
• Crumble the yolks of 3 of the boiled eggs of the potato mixture(use a fine grater, that works well), and mix into the salad
  
• Pour the remaining mayonnaise mixture over the salad and mix slightly till incorporated with the rest of the salad.
  
• Use 1 whole boiled egg to grate over the top of the salad, and sprinkle the parsley over
  
• Decorate with the remaining 2 eggs, which has been sliced or wedged.
  

Serve and enjoy

Marius Botha's recipe

Ingredients

• 8 medium potatoes 
• 5 eggs
• 1 cup of mayonnaise
• 1 tin of condensed milk
• 125ml milk
• 30ml lemon and rosemary spice
• 30ml of Aromat
• Italian herbs
• 15ml of black pepper
  

Method

• Peel potatoes and cut into small chunks. Cover with water in a large pot and boil for 30 to 35 minutes, or until melt-in-your-mouth soft. Set aside to cool. 
• Boil eggs, and peel shells off once cool. Cut into small chunks and add to the potatoes. 
• Add lemon and rosemary spice, Aromat and black pepper. Mix well. 
• Mix mayonnaise and condensed milk together in a separate bowl. Add potato mixture to the mayonnaise mixture.
• Sprinkle Italian herbs over the mixture and serve.

Magda van den Berg's recipe:

Ingredients

• Potatoes
• Eggs
• Cheese (cubed)
• Cross & Blackwell mayonnaise
• Ultra creamy mayonnaise
• Gherkins (chopped)
• Parsley

Optional

• Cherry tomatoes

Method

• Peel and cube the potatoes. Cook until soft, then set aside to cool.
• Boil eggs. Cool and chop into small pieces.

Mix potatoes, eggs, and mayonnaise together. If you are using cherry tomatoes, add them now. Add gherkins and sprinkle with parsley.