Old Fashioned Potato Salad Recipe
Deep and warm potato flavours team up with the creamy textures of eggs in this fresh side dish. Decorate with a sprinkle of fresh chopped parsley.
- 8 medium potatoes
- 1 Knorr vegetable stock pot
- 15 ml margarine
- 125 ml mayonnaise
- 30 ml capers
- 15 ml Dijon mustard
- 1 ml Robertsons black pepper to taste
- 3 eggs, hard-boiled and peeled and quartered
- 2 spring onions, chopped
- 30 ml parsley, chopped
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