20 small potatoes, scrubbed, leave the skins on
1 cup of Highlander Condensed Milk mayonnaise (or a little more, to taste)
1 red onion, peeled and finely diced
5 gherkins,finely diced
½ cup of finely chopped fresh herbs such as parsley, mint, chives

One of the biggest legacies from our colonial cuisine has to be eating potatoes as our primary starch. While our Irish immigrants bought this love, the majority of our early immigration was from England and Scotland, and they, too, loved the spud.


1.Cook the potatoes in salted, boiling water until just tender.
2.Drain the water and return to the heat to steam dry.
3.Cool a little, cut the potatoes in half and put into a serving bowl.
4.While the potatoes are still just warm, gently mix in the rest of the ingredients.
5.Allow to settle and cool before serving.
6.If you want you can add more mayonnaise.
7.If it’s to your taste you could add some drained, rinsed capers or hard-boiled eggs, cut into quarters.

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