Written by Mandy Evans & Lizzie Moult. Recipe supplied by Bunya Red Farm in the South Burnett region. Serves 8 people.
1kg potatoes, cut into 1 inch chunks
1 medium brown onion, finely diced
½ cup good quality whole egg mayonnaise
½ cup of cream
1 tpsb parsley, finely chopped
2 tbsp capers, washed
Salt and pepper.
In a large saucepan, place the potatoes and cover with water and a pinch of salt.
Bring to the boil and reduce to a rolling simmer and cook for a further 10 minutes.
Drain the potatoes and put them into a plastic container that has a lid.
Before sealing the plastic container, add the onions and stir through.
Cover with the lid and allow to sit for 15 minutes. Doing this cooks the onions partly so they are not so strong.
Remove the lid from the container, add the mayonnaise and cream and stir through. The mixture will appear sloppy while it is still warm.
Add the parsley, capers and season with salt and pepper to taste stirring again to combine.
Place the lid back on top of the potato salad and place it in the fridge to cool.
While it chills, the potatoes absorb the cream mixture and it thickens.