Potato Salad

Serves: 6
Prep time: 30 minutes

Potatoes300 g
Green Beans, Ends Trimmed100 g
Red Lentils1 tin
Cranberries1/3 cup
Fresh Parsley LeavesQty
Signature Whole Egg Mayonnaise1/2 cup


  1. Peel and dice the potatoes and cook in salted water for 8-10 minutes. Within the last two minutes of your boil, add in the green beans, before removing from the heat and draining well. Leave to cool.
  2. Once cooled, add potatoes and beans to a bowl with the lentils, cranberries and parsley.
  3. Finish with the Birch & Waite Whole Egg Herb Mayonnaise and toss well. Refrigerate before serving.

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