Potato salad

Ingredients

• 600 gpotatoes
• 2hard-boiled eggs, peeled and diced
• 3spring onions, finely sliced
• 10gherkins, diced
• 60 ml (4 tablespoons)mayonnaise
• 15 ml (1 tablespoon)mustard
• 45 ml (3 tablespoons)vinegar
• to tastesalt
• to tasteblack pepper

Instructions

1. 1

   Cook the potatoes

   Cook the potatoes in a large pan of water for 40 minutes.

2. 2

   Cool and dice

   Once the potatoes have cooled, peel them and cut them into dice.

3. 3

   Add the mix-ins

   Add the hard-boiled eggs, gherkins and spring onions to the potatoes.

4. 4

   Dress the salad

   Add the remaining ingredients and mix everything together.

5. 5

   Chill before serving

   Refrigerate for at least 1 hour before serving.

What is American potato salad?

Potato salad is a familiar American-style side dish, with plenty of room for personal variations. This version pairs boiled potatoes with eggs and sharp, crunchy gherkins, then brings them together with a mustard, mayonnaise and vinegar dressing.

Its appeal is the contrast between soft potato, creamy dressing and tangy additions. Chilling gives the flavours time to mingle before the salad is served.

Nutrition and macros by portion

The nutrition label shows one serving as written: 310 calories, 8g protein, 37g carbs, 15g fat.

The potatoes provide most of the carbohydrate, while the mayonnaise is the main source of fat. Eggs contribute protein, with smaller amounts also coming from the potatoes and mayonnaise. Serve a portion with a fresh green salad or vegetables to round out the plate.

Choosing the ingredients

Potatoes: use the listed 600 g and cook them until tender enough to dice, but still able to hold their shape. The recipe does not specify a variety, so avoid overcooking whichever potatoes you choose.

Gherkins and spring onions: gherkins add a sharp, crunchy bite, while spring onions bring a fresh savoury note. Dice and slice them finely so they are distributed throughout the salad.

Dressing: mayonnaise gives the salad its creamy base, while mustard and vinegar add tang. Season with salt and pepper to taste.

Getting the potatoes right

Cook the potatoes in a large volume of water for 40 minutes, as directed. Since potato size can affect how quickly they cook, check that they are tender before draining.

Cool before peeling and dicing. Handling them after they have cooled makes them easier to cut and helps keep the pieces intact when you mix in the dressing.

Mixing without mashing

Add the eggs, gherkins and spring onions to the diced potatoes, then add the remaining ingredients. Mix gently so the dressing coats the pieces without breaking the potatoes up.

If the potatoes are still warm, let them cool before dressing so the salad keeps a more defined texture.

Chilling and serving

The method calls for at least 1 hour in the fridge before serving. This gives the salad time to chill and lets the vinegar and mustard settle into the creamy dressing.

Serve it cold alongside grilled or roasted food, or add a green salad for a fresh contrast. Keep it refrigerated until you are ready to eat.

Recipe notes & tips

• Cut the potatoes into similar-sized pieces so they cook at a similar rate.
• Let the potatoes cool before peeling and dicing them.
• Dice the gherkins finely so their tang is spread through the salad.
• Mix gently to keep the potatoes and eggs from breaking up.
• Taste the dressing before serving and adjust the salt and pepper to your liking.

Variations

• More mustard: add a little extra for a sharper dressing.
• Extra crunch: add finely diced celery to the mix-ins.
• Fresh herbs: fold in chopped parsley or chives before chilling.
• Creamier salad: increase the mayonnaise to suit your preference.
• Tangier dressing: add a little more vinegar, then taste and adjust.

Common mistakes to avoid

• Overcooking the potatoes: they can fall apart when mixed, so check their tenderness during cooking.
• Dicing while hot: warm potatoes are more likely to crumble, so let them cool first.
• Mixing too roughly: fold the ingredients together gently to keep the pieces intact.
• Adding too much seasoning at once: season to taste, since the gherkins and mustard already add sharpness.
• Skipping the chill: refrigerate the salad for at least 1 hour before serving, as directed.

How to store

Keep the salad covered in the refrigerator and eat it within 3 days. Serve it cold; reheating is not needed.

Frequently asked questions