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Old fashioned potato salad

  • Cooking Time

    mins
  • Difficulty

  • Prep time

    mins
  • Serves

    people

Nutritional information

 

Amount per serving

Protein (g)

0.0g

Energy (kJ)

0kJ

Energy (kcal)

0kcal

Carbohydrate incl. fibre (g)

0.0g

Carbohydrate excl. fibre (g)

0.0g

Sugar (g)

0.0g

Fibre (g)

0.0g

Fat (g)

0.0g

Saturated fat (g)

0.0g

Unsaturated fat (g)

0.0g

Monounsaturated fat (g)

0.0g

Polyunsaturated fat (g)

0.0g

Trans fat (g)

0.0g

Cholesterol (mg)

0mg

Sodium (mg)

0mg

Salt (g)

0.00g

Vitamin A (IU)

0IU

Vitamin C (mg)

0.0mg

Calcium (mg)

0mg

Iron (mg)

0.00mg

Potassium (mg)

0mg

Total

0.0g

0kJ

0kcal

0.0g

0.0g

0.0g

0.0g

0.0g

0.0g

0.0g

0.0g

0.0g

0.0g

0mg

0mg

0.00g

0IU

0.0mg

0mg

0.00mg

0mg

  • 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
  • 1 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)
  • 2 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
  • 3 In a large bowl combine the spring onions, parsley, KNORR Light Yoghurt & Herb Salad Dressing and mayonnaise and gently stir in the eggs
  • 4 Add the potatoes and stir gently to coat and combine
  • 5 Transfer to a serving bowl
  • 6 BETTER FOR YOU TIPS : For a healthier salad leave the skin intact on the potatoes when boiling and include some crunchy chiffonade carrots into the mix!