Tangy potato and gherkin salad; a great side to serve with a braai.

Ingredients

Dressing

• 125 ml mayonnaise
• 125 ml plain yoghurt
• 5 ml (1 tsp.) Dijon mustard
• 30 – 45 ml (2 – 4 Tbsp.) honey
• 45 ml (3 Tbsp.) flat-leaf parsley, chopped
• Salt and freshly ground black pepper

Salad

• 700 g baby potatoes, boiled
• 4 eggs, hard boiled
•  Cucumber, sliced
• 125 ml Rhodes Quality Dill Gherkins in Glass, sliced

To serve: salad leaves

Method

1. To make the dressing, place the mayonnaise, yoghurt, mustard, honey and herbs together in a bowl.
2. Whisk well to mix.
3. Season to taste with salt and freshly ground black pepper.
4. Use a little water to thin the dressing if it is too thick.
5. Slice the potatoes in half and place in a large bowl.
6. Add the cucumber and the Rhodes Quality Dill Gherkins in Glass and toss to mix.
7. Add the eggs, sliced in half.
8. Serve the potato and gherkin mix over fresh salad greens topped with the dressing.