For the best flavour, let the salad chill in the fridge for at least an hour before serving
| Created by | Spinneys |
| Prep time | 10 minutes |
| Cook time | 20 minutes |
| Serves | 4 |
| Cuisine | South African |
| Diet | Vegetarian |
| Preparation | Easy |
Nutrition (per serving)
| Calories | 299 |
| Fat | 16.7g |
| Saturates | 7.2g |
| Protein | 7.5g |
| Carbs | 40.25g |
| Sugars | 4.16g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDF1
Peel and quarter the potatoes. Finely dice the onion. Quarter the eggs.
2
Place the potatoes in a large pot of salted cold water, bring to a boil and cook for 15–20 minutes or until tender. Drain and set aside until they come to room temperature.
3
In a large bowl, combine the mayonnaise, mustard, olive oil, apple cider vinegar, salt and pepper. Add the potatoes, eggs and onion. Gently mix to coat the potatoes completely.
4
Chill until ready to serve. Just before serving, scatter over chopped parsley.
