Perlas Potato Salad

A divine summer salad, ready in under 30 minutes

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The 20-minute potato salad perfect for a long weekend. Delicious Perlas, frankfurters, tangy gherkins and eggs give this dish a kick you’ll love. Serves 4-6 as a side dish.

Ingredients:

  • 1 box Perlas potatoes, boiled and cooled
  • 1 jar cornichons or sweet & sour gherkins
  • 3 frankfurters, cooked & cooled
  • 5 hard-boiled eggs, quartered
  • 1 cup mayonnaise
  • 1 teaspoon Dijon mustard
  • 1 teaspoon runny honey
  • Splash water
  • 1 teaspoon dill, fresh or dried
  • Fresh parsley

Method:

Cut potatoes into bite-sized chunks and put in a bowl. Slice gherkins or cornichons (about 1cm thick), and add to bowl, along with frankfurters and eggs.

In a jar, mix mayonnaise, mustard and honey well, thinning down with a splash of water if required. Add dill and fresh parsley and combine.

Pour mayonnaise over potato mix and combine gently, taking care not to break eggs. Refrigerate until required.

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