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CLASSIC POTATO SALAD

  • Cooking Time

    mins
  • Difficulty

  • Prep time

    mins
  • Serves

    people

Nutritional information

 

Amount per serving

Carbohydrates (g)

213.36 g

Sodium (mg)

353.17 mg

Vitamin A (IU)

410.85 IU

Saturated Fat (g)

4.05 g

Energy (kcal)

1144.38 kcal

Fat (g)

21.06 g

Trans Fat (g)

0.05 g

Salt (g)

0.88 g

Calcium (mg)

188.7 mg

Monounsaturated Fat (g)

5.3 g

Cholesterol (mg)

170.51 mg

Iron (mg)

10.51 mg

Vitamin C (mg)

240.41 mg

Fibre (g)

27.35 g

Sugars (g)

11.27 g

Protein (g)

30.69 g

Potassium (mg)

5188.46 mg

Total

853.44 g

1412.68 mg

1643.42 IU

16.21 g

4577.53 kcal

84.24 g

0.2 g

3.53 g

754.82 mg

21.2 g

682.06 mg

42.03 mg

961.62 mg

109.41 g

45.06 g

122.75 g

20753.82 mg

  • 5 - 6 medium potatoes
  • 3 eggs
  • 1 medium-sized onion (finely diced)
  • 6 tbsp of mayonnaise
  • 2 tbsp of stock made from Knorr vegetable cube
  • 1 - 2 tbsp mustard
  • 3 green onion (chopped)
  • fresh ground pepper
  • finely chopped parsley
  • 1 Hard boil the eggs. Chill, peel and chop roughly.
  • 2 Finely chop the onion.
  • 3 Cook potatoes al dente and cool. Peel and cube.
  • 4 Combine mayonnaise, mustard and stock for a smooth dressing.
  • 5 Mix all ingredients. Add the dressing to the salad.
  • 6 Toss gently to combine well.
  • 7 Cover and chill for 2 or more hours for the flavours to blend.