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Potato Salad

Old Fashioned Potato Salad Recipe 
  • 4 People
  • 35 min.
  • easy 
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. 
Ingredients
  • 8 medium potatoes
  • 1 Knorr vegetable stock pot
  • 15 ml margarine
  • 125 ml mayonnaise
  • 30 ml capers
  • 15 ml Dijon mustard
  • 1 ml Robertsons black pepper to taste
  • 3 eggs, hard-boiled and peeled and quartered
  • 2 spring onions, chopped
  • 30 ml parsley, chopped
Cooking Method

  1. 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.

  2. Mix together the reserved liquid, mayonnaise, capers and Dijon Mustard. Season with Robertsons Black Pepper. Add dressing to the potatoes, and combine well.

  3. To serve, top potato salad with the boiled eggs, chopped spring onions and parsley.

  • Nut Free
  • Dairy Free
  • Gluten Free

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