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  1. 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.