Creamy Garlic Potato Salad

A creamy potato salad that is simple to make, and is a sure crowd pleaser. I get asked to bring this to every barbeque i go to.

Combine mayonnaise , finely diced onion and crushed garlic cloves in container with a lid.

Mix well and refrigerate for 2-3 hours.

Wash potatoes and cube , leaving the skin on.

Boil until tender , and skin is slightly coming away.

The potatoes will be slightly overcooked by potato salad measures , but this only adds to the creaminess.

Set aside to cool.

At the same time you can hardboil the eggs.

Once eggs are cooled , cut in quarters , lengthways and set aside.

Place cooled potatoes in large bowl and add the mayonnaise mixture , corn kernals and chives.

Mix well.

The last step is to add the eggs.

Place them throughout the salad , being careful not to mix them in too much , as they will lose their yolk and discolour the salad.

potatoes, mayonnaise, onion, garlic, corn kernel, fresh chives, eggs