salade de boeuf
Ingredients
21 kg potatoes
7 kg mayonnaise
550 gr mustard
550 gr cider vinegar
550 gr honey
4.5 kg hard-boiled eggs, finely chopped (90 pcs)
1.8 kg spring onions, sliced
Method
Put the potatoes in a pan of salted water, bring to the boil, then cover and simmer for 8-10 mins or until cooked through – a cutlery knife should easily pierce them. Drain and leave to cool in a colander.
Combine the mayo, mustard, vinegar, honey and eggs, then season well. Stir through the potatoes and half the spring onions, transfer to a serving dish and scatter over the remaining onions. Chill until you’re ready to serve.