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- Potato salad
Ingredients
4 medium potatoes
2 eggs
½ cup American Garden sweet gherkins
½ cup radishes
¼ cup chopped parsley
¼ cup American Garden mayonnaise
Salt & Black Pepper
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Preparation
Cook potatoes without peeling them in a large pot of boiling salted water. When tender but still firm, drain them and leave aside to cool.
In a small saucepan, place the eggs and cover with cold water. Bring to a boil and cook for 10 to 12 minutes. Remove from hot water and leave to cool.
Peel and chop the potatoes and eggs and place in a large bowl.
Chop the gherkins and slice the radishes. Add to the bowl along with the chopped parsley. Season with salt and pepper then add the mayonnaise.
Mix all ingredients together and refrigerate for an hour before serving.