Ingredients
Method
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Potatoes, peeled, diced 2.5 kg
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Wholegrain mustard 30 g
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Water 60 ml
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Dill pickles, chopped 125 g
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Flat leaf parsley, chopped 60 g
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Mint, chopped 60 g
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Green onions, thinly sliced 3 x
Preparation
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Method
Cook the potatoes in a large saucepan until tender. Drain and cool completely. Meanwhile, combine HELLMANN'S Deli Mayonnaise with wholegrain mustard and water. Toss pickles, herbs and green onion through the dressing then fold through the cooled potatoes. Display the potato salad scattered with extra herbs.
