5 potatoes, boiled in skin
2 dill pickles, diced
1 carrot, diced
1 onion, diced
3 boiled eggs, diced
200 ml cream (a generous 3/4 cup)
1 tablespoon dijonaise mustard
1 stock cube

Peel boiled potatoes and chop into cubes. Add pickles, carrot, onion and eggs. Mix to combine.

For the mayonnaise, heat cream in a pan, but do not boil. Add mustard and stock (bouillon) cube, to taste.

Pour over salad and mix well.

Can be served warm or cold.

Submitted by: Tom