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Potato Salad
3 kg (equal sized) Potatoes
1 lt (plain,whole milk) Yoghurt
600 ml Cream
approx 200 ml full cream milk

Boil potatoes in jackets night before and leave to cool, do not over boil. Mix mustard into cream, add yoghurt and milk, add diced peeled potatoes, stir once every 12 hours. Make 1-2 days in advance, flavour improves. Use a 5 litre ice cream bucket which will make 30-35 serves.