Ingredients
Method
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Potatoes, peeled, diced 2.5 kg
-
Dill pickles, chopped 125.0 g
-
Flat leaf parsley, chopped 60.0 g
-
Mint, chopped 60.0 g
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Green onions, thinly sliced 3.0 x
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Wholegrain Mustard 30.0 g
Preparation
-
Method
- Cook the potatoes in a large saucepan until tender. Drain and cool completely.
- Meanwhile, combine HELLMANN'S Deli Mayonnaise with wholegrain mustard and 60 ml water.
- Toss pickles, herbs and green onion through the dressing then fold through the cooled potatoes.
- Display the potato salad scattered with extra herbs.
