POLOKWANE – This recipe is creamy, tangy and full of flavour.
Potato salad is widely believed to have originated in Germany from where is spread widely throughout Europe and later to European colonies.
You might also want to try: #WFD – Summer Salad
What’s for Dinner suggests making the salad slightly healthier by leaving the skin intact on the potatoes when boiling and including crunchy chiffonade carrots into the mix.
Ingredients
- 8 large potatoes, peeled and cubed
- 4 spring onions, finely chopped
- 60ml curly parsley, finely chopped
- 3 eggs
- 125ml KNORR Light Yoghurt and Herb Salad Dressing
- 125ml mayonnaise
Method
- Boil the potatoes in salted water until tender then drain and set aside to cool down (be careful not to over boil the potatoes otherwise you will have a mushy salad)
- In the meantime boil the eggs until just hard boiled (approx. 8 minutes) then carefully remove from the water and allow to cool then remove the shell and slice into quarters
- In a large bowl combine the spring onions, parsley, KNORR Light Yoghurt & Herb Salad Dressing and mayonnaise and gently stir in the eggs
- Add the potatoes and stir gently to coat and combine
- Transfer to a serving bowl
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