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Potatoes

  • Kipfler potatoes 2.0 kg
  • Eggs, hard boiled 8.0 x

Dressing

To Serve

  • Dill pickles 250.0 g
  • Capers 100.0 g
  • Pickled radish 150.0 g
  1. Potatoes

    • Half kipflers along middle. Cook in a large pot of salted boiling water until tender. Drain and cool.
  2. Dressing

    • Mix together HELLMANN’s Real Mayonnaise with greek yoghurt, 100 ml water, chopped dill and wholegrain mustard until fully combined.
  3. To Serve

    • Gently toss together cooled potatoes with dressing, chopped dill pickles and capers. Season and serve topped with crumbled hard-boiled egg and pickled radish. Garnish with micro herbs if desired.
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