Perlas Potato Salad

A white dish full of potato salad, wine glasses and plates at back.
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. 

Prep Time 8 minutes
Cook Time 12 minutes
Total Time 20 minutes
Course Salad, Side Dish
Servings 6 as sides


  • 700 g baby potatoes boiled and cooled
  • 1 jar cornichons or gherkins
  • 3 frankfurters cooked & cooled
  • 5 hard-boiled eggs quartered
  • 1 cup mayonnaise
  • 1 tsp Dijon mustard
  • 1 tsp runny honey
  • splash water
  • 1 tsp dill fresh or dried
  • Fresh parsley


  • 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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