Ingredients:
1 kg potatoes
1 large red onions
1/4 cup of freshly chopped flat leaf parsley
salt
fresh cracked black pepper
1 cup sour cream
1/4 cup mayonnaise ( I prefer a creamy mayo)
2 tablespoons fresh lemon juice
1/4 cup of sliced pecans
whipping cream, to garnish
pecan nuts, to garnish
lettuce, to garnish
cherry tomatoes, to garnish
Directions:
Boil potatoes with jackets on until firm but soft.
Peel cool potatoes and cube into medium sized cubes.
Add onion, parsley, salt and pepper to the potatoes.
Mix sour cream, mayo and lemon juice together and add to the potatoes.
Add the chopped pecans.
MIX all the ingredients together gently.
Fill a loaf tin lined with cling film with the potato salad.
pressing the mixture down firmly into the tin.
Chill until ready to serve.
Lay a bed of lettuce leaves onto a serving platter.
Invert loaf onto lettuce.
Whip the cream and pipe cream onto loaf (do not overdo the cream|).
Garnish with pecans and cherry tomatoes.
Servings: Serve
Time preparation: 30 min.
Time total: 45 min.