Skip To Content
Add a review
Potato Salad

Potato Salad

Add a review

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.

Preparation time


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

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.

Similar filters

Try our Menu Planner

Try our Menu Planner

Simply answer a few dietary questions and we will serve you a personalised weekly menu featuring recipes that suit your needs.