Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated."

Aartappelslaai (potato salad)

South African 10 Mins Prep · 20 Mins Cook

Peel and quarter the potatoes. Finely dice the onion. Quarter the eggs.
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.
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.
Chill until ready to serve. Just before serving, scatter over chopped parsley.