Potato Salad

Potato Salad

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Deep and warm potato flavours team up with the creamy textures of eggs in this fresh side dish. Decorate with a sprinkle of fresh chopped parsley.

  • Recipe serves4
  • Preparation time10 minutes
  • Cooking time25 minutes


  • 6-8 medium potatoes
  • 1 Knorr Vegetable Stock Pot
  • 15 ml Stork Margarine
  • 125 ml mayonnaise
  • 30 ml capers
  • 15 ml Maille Dijon Mustard
  • ¼ tsp Robertsons Ground Black Pepper
  • 3 eggs, hard boiled and peeled and quartered
  • 2 spring onions, chopped
  • 30 ml chopped parsley


  • In a large pot, cover the potatoes with water. Add the Knorr Vegetable Stock Pot and cook potatoes al dente. Drain, reserving ½ cup of cooking liquid. Cool slightly and cut potatoes into cubes. Add the margarine.
  • Mix together the reserved liquid, mayonnaise, capers and Maille Dijon Mustard. Season with Robertsons Ground Black Pepper. Add dressing to the potatoes, and combine well.
  • To serve, top potato salad with the boiled eggs, chopped spring onions and parsley.