Last Updated on June 19, 2021
Jump straight to the easy potato salad recipe
Are you guilty of buying potato salad ready-made from the supermarket? I know I do from time to time – and always swear never to do so again because it’s expensive and never tastes quite right to me! It is very simple to put together – you can even make a dishful for the next day when you are boiling potatoes for dinner. What’s more, you can vary the ingredients in this easy potato salad to your own taste. And, although I’ve used new potatoes here, you can make potato salad with old potatoes – you’ll just get a thicker, floury result which can seem ‘creamy’.
Technically, you don’t even need mayonnaise – you can make a simple potato salad by dressing cubes of still-warm cooked potatoes with a vinaigrette. But, for the type of indulgent dish that we all love, you will need mayonnaise and, for my recipe, either greek yoghurt or creme fraiche to cut the calories a little. Then, it’s up to you. I’ve added Opies cocktail cornichons and silver skin onions together with fresh dill and chives. I’d have added spring onions if there were any in the fridge and, depending on what I’m using the potato salad for, I’ll vary the herbs. Tarragon works brilliantly in a potato salad with lemon mayo. Personally, I love the aniseed notes of dill, but you can use parsley if it’s not to your own taste. Do use fresh herbs though! Mine are straight from the garden because I begrudge paying money for those tiny packs of herbs. I grow these outdoors from early summer through to the autumn and in a couple of window box planters indoors through winter. Those with sharp eyes will notice a tomato plant growing in the corner – another favourite crop of mine.
You can add garlic if you like. And, you can spice things up with a little smoked paprika.
Here’s the recipe for Potato Salad, with UK measurements. There’s a handy button on the recipe card so if you want to convert to cups you can do so.
Potato Salad - Basic Recipe
- 250 g potatoes, cut into even chunks about 2cm square I used new potatoes which just needed to be cleaned. If you are using old potatoes, you may wish to peel them
- 50 ml mayonnaise
- 50 ml yoghurt or creme fraiche you can reduce the calories by using half fat and no one will notice!
- 8 silverskin pickled onions optional
- 4 cocktail cornichons optional
- 2 teaspoons chopped dill keep a few sprigs for decoration
- 2 teaspoons chopped chives or spring onions
- salt and pepper to taste
- Put the potatoes in a pan of boiling salted water and cook for 12-15 minutes, till tender
- Drain but keep warm with the lid of the pan
- Meanwhile, mix together the other ingredients in a bowl
- Season with salt and pepper and taste.
- Stir through the potatoes while still warm and check the seasoning
- Cover and put in the fridge till you are ready to serve
- Garnish with dill or a herb of your choice just before serving
Now, the recipe is for a side salad serving. But, you can actually make a lunchtime or light supper dish too I have a few favourite options and I am sure there are plenty more. Here are just a few ideas for you.
- Fry one or two rashers of bacon per person until crispy. Snip into small pieces about 1cm square and stir through the potato salad. Serve your salad in baby gem lettuce leaves with a tomato salad on the side for the perfect deconstructed BLT!
- Chop up chorizo or any cold leftover spicey sausage into 1/2 cm cubes. You’ll need about 2 sausages for 250g of potatoes or about 6cm of chorizo. Stir through the potato salad and garnish with a little smoked paprika. Serve with a green salad on the side
- Chop up tiny cubes of red and green peppers, and cooked or smoked ham. Stir through the potato salad and garnish with fresh parsley. Serve with a slice of Pan con Tomate on the side.
Potato salad will keep very well in the fridge for 2-3 days. So you can easily make it in advance and enjoy it as a side dish or, spiced up for lunch.