125 ml (½ cup) Mayonnaise
125 ml (½ cup) 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
700 g Baby potatoes, boiled
4 Eggs, hard boiled
½ Cucumber, sliced
125 ml (½ cup) Rhodes Quality Dill Gherkins in Glass, sliced
To serve: salad leaves
MethodTo make the dressing, place the mayonnaise, yoghurt, mustard, honey and herbs together in a bowl. Whisk well to mix. Season to taste with salt and freshly ground black pepper. Use a little water to thin the dressing if it is too thick. Slice the potatoes in half and place in a large bowl. Add the cucumber and the Rhodes Quality Dill Gherkins in Glass and toss to mix. Add the eggs, sliced in half. Serve the potato and gherkin mix over fresh salad greens topped with the dressing.
Prepare the ingredients ahead of time and assemble the salad just before serving.