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150 ml mayonnaise
Salt & freshly ground black pepper to taste
75 ml milk
120 g LANCEWOOD® Sour Cream & Chives DIP & TOP
1.5 kg potatoes, boiled
100 g biltong, roughly chopped
4 eggs, boiled & sliced
5 g fresh coriander, chopped
5 g fresh chives, chopped
Using a bowl or jug, add the mayonnaise, salt & pepper and dip and mix the dressing until well combined. Set aside. Chop the boiled potatoes into bite sized pieces and add it to a serving bowl. Add the biltong, eggs, coriander and chives. Pour the dressing over and mix together gently. Cover and refrigerate for at least 60 minutes. Garnish with fresh chives and enjoy!
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