No-mayo potato salad, perfect to prepare ahead.

Ingredients

• 1 kg small potatoes
• ½ red pepper, finely chopped
• ½ red onion, finely chopped
• 1 x 410 g can Rhodes Quality Three Bean Mix, drained and rinsed
• 125 g (½ cup) Rhodes Quality Dill Whole Gherkins, drained and sliced
  Dressing
• 30 ml (2 T) lemon juice
• 5 ml (1 t) Dijon Mustard
• 80 ml olive oil
• 1 clove garlic, finely crushed
• 5 ml (1 t) sugar
• salt and freshly ground pepper
• to serve: 30 ml (2 Tbsp) fresh parsley, chopped

Method

1. Place the potatoes in a large saucepan of water and boil until tender.
2. Drain and cool.
3. Cut the potatoes in half and place in a large salad bowl.
4. Add the chopped pepper and red onion.
5. Add the Rhodes Quality Three Bean Mix and the Rhodes Quality Dill Whole Gherkins Whisk all the dressing ingredients together until well blended.
6. Season the dressing to taste with the salt and freshly ground black pepper and set aside.
7. Pour the dressing over the salad and toss.
8. Season to taste.
9. Garnish with the parsley.
10. Refrigerate until serving.

Servings

Serves 4-6

Cooking Times

Prep Time: 20 minutes
Cooking Times: 20 minutes