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.
- 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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