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Boil the potatoes in salted water unl tender then drain and set aside to cool down (be careful not to over boil the potatoes otherwise you will have a mushy salad). In the meanme boil the eggs unl just hard boiled (approx. 8 minutes) then carefully remove from the water and allow to cool then remove the shell and slice into quarters. In a large bowl combine the spring onions, parsley, KNORR Light Yoghurt & Herb Salad Dressing and mayonnaise and gently sr in the eggs. Add the potatoes and sr gently to coat and combine. Transfer to a serving bowl. Preparaon me: 30 minutes Cooking me: 25 minutes Serves: 6-8 8 large potatoes, peeled and cubed 4 spring onions, finely chopped 60 ml curly parsley, finely chopped 3 eggs 125 ml KNORR Light Yoghurt & Herb Salad Dressing 125 ml mayonnaise 1. 2. 3. 4. 5. OLD FASHIONED POTATO SALAD Remember that delicious potato salad your granny used to make? Well here is a delicious recipe just like that – creamy, tangy and full of flavour! INGREDIENTS DETAILS METHOD
