Boil the potatoes in salted water until tender then drain and set aside to cool down (be careful not to overboil the potatoes otherwise you will have a mushy salad).In the meantime boil the eggs until just hard boiled (approx. 8 minutes) then carefully remove from thewater 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 andmayonnaise and gently stir in the eggs.Add the potatoes and stir gently to coat and combine.Transfer to a serving bowl.

Preparation time: 30 minutesCooking time: 25 minutesServes: 6-8

8 large potatoes, peeled and cubed4 spring onions, finely chopped60 ml curly parsley, finely chopped3 eggs125 ml KNORR Light Yoghurt & Herb Salad Dressing125 ml mayonnaise

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OLD FASHIONED POTATO SALADRemember that delicious potato salad your granny used to make?Well here is a delicious recipe just like that – creamy, tangy andfull of flavour!

INGREDIENTS DETAILS

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