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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.

Feeds
4People
Preparation time
35Min.
Difficulty
easy

Ingredients

ungrouped
8 medium potatoes
1 Knorr vegetable stock pot
15 ml Stork margarine
125 ml mayonnaise
30 ml capers
15 ml Maille Dijon mustard
tsp Robertsons ground Black Pepper
3 eggs, hard-boiled and peeled and quartered
2 spring onions, chopped
30 ml parsley, chopped

Preparation method

ungrouped
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.

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