Potato and egg salad

Method

1. Place the eggs into a small saucepan of water and bring to the boil. Cook 8 minutes. Rinse under cold water to cool and peel.
2. Attach the rotary shredding & slicing attachment to the stand mixer with the thick slicing drum. Place the mixing bowl under the attachment. Turn the mixer to speed 6 and add the potatoes to the hopper pushing down with the pusher. Set the potatoes aside.
3. Reduce to speed 4. Add onions and then the gherkins to the hopper. Set aside. Finally add the eggs and gently push with the pusher.
4. Place the potatoes into a large deep saucepan and cover with water. Season well with salt to taste. Bring to the boil and simmer uncovered 8 - 10 minutes or until just tender. Gently drain and rinse the potatoes under cold water.
5. While the potatoes are cooking. Attach the flat beater to the mixer. Place the mayonnaise, sour cream and corn relish into the mixing bowl. Turn to speed 2 and mix until well combined.
6. Gently combine the potatoes and dressing, onions and gherkins and toss. Add the sliced eggs (reserving a couple for the garnish). Season with salt and pepper and serve scattered with the extra sliced egg.