Potato salad

Ingredients

• 1 kgwaxy potatoes
• 1 cup (240 ml)frozen peas
• 1 jargherkins, chopped
• 1 jarsilver-skin onions, halved
• 1 bunchspring onions, thinly sliced
• 2apples, chopped
• 1 recipe, or 200 mlegg-free mayonnaise, or ready-made plant-based mayonnaise
• ½ teaspoonfreshly ground black pepper
• ½ tablespoonmustard
• a fewvegetarian sausages or another meat substitute, chopped (optional; the pictured salad contains small pieces of plant-based beef jerky)
• 2–3 tablespoonshorseradish paste (optional)
• 1 drained tinsweetcorn, as an alternative to the apples

Instructions

1. 1

   Cook the potatoes

   Peel the potatoes and boil until just tender. Drain, rinse briefly with cold water to stop them cooking further, then drain again. Leave to cool completely before cutting into cubes.

2. 2

   Cook the peas

   Boil the peas for about 6 minutes, then drain. Rinse with cold water to help them stay green, drain again and leave to cool.

3. 3

   Mix and chill

   Put the cooled potato cubes and peas in a large bowl with the other ingredients. Toss until everything is coated with mayonnaise, then refrigerate for a few hours so the flavours can develop.

What is Dutch potato salad?

Potato salad is a familiar dish across northern Europe, with many local versions built around cooked potatoes and a dressing. This version pairs waxy potatoes with peas, gherkins, silver-skin onions, spring onions and apple for a mix of creamy, tangy and fresh flavours.

The mayonnaise binds the ingredients, while the chill gives the sharp pickles and onion time to season the potatoes. Optional meat substitutes, horseradish or sweetcorn let you adapt the bowl without changing its basic character.

Nutrition and macros by portion

The nutrition label shows one serving as written: 410 calories, 8g protein, 62g carbs, 15g fat.

The potatoes and peas provide most of the carbohydrates, while the mayonnaise is the main source of fat. Peas and the optional meat substitute contribute protein; the amount varies with the mayonnaise and the chosen add-in. Serve a moderate scoop with a generous side of salad or raw vegetables to balance the plate.

Choose potatoes that hold their shape

Waxy potatoes: these stay firm after boiling and are less likely to collapse when tossed with the dressing. Cut them into evenly sized cubes once they are completely cool.

Peas: frozen peas are convenient and add a sweet, tender contrast. Briefly rinsing them in cold water after cooking helps halt the cooking and preserve their colour.

Keep the vegetables crisp

Pickles and onions: gherkins and silver-skin onions bring acidity and bite, while spring onions add a fresher allium flavour. Drain the jarred ingredients well so their brine does not make the dressing watery.

Apple: chopped apple contributes sweetness and a crisp texture. If you prefer a less fruity salad, the recipe suggests drained tinned sweetcorn instead.

Cool before mixing

Potatoes: rinse them briefly after draining, then let them cool fully before cubing. Warm potatoes can soften the mayonnaise and make the salad heavier.

Peas: cool and drain them thoroughly as well. Adding wet ingredients can dilute the dressing, so give them time to drain after rinsing.

Coat gently and chill

Mayonnaise: fold the ingredients together until they are coated, rather than stirring vigorously. This keeps the potato cubes intact and distributes the dressing without mashing them.

Chilling: refrigerate the finished salad for a few hours before serving. The recipe gives no precise total time, so allow for cooking, cooling and chilling when planning ahead.

Make it a meal

Serve the salad cold alongside leafy greens or crunchy raw vegetables for a fresh contrast. It also fits well on a picnic or buffet spread with bread and other vegetable dishes.

For a more filling version, add the suggested chopped vegetarian sausages or another meat substitute. The pictured version uses small pieces of plant-based beef jerky.

Recipe notes & tips

• Boil the potatoes only until just tender so they keep their shape when cubed.
• Let the potatoes cool completely before adding mayonnaise.
• Drain the gherkins and silver-skin onions well to avoid thinning the dressing.
• Fold the salad gently to keep the potato pieces intact.
• Taste after chilling, as the pickles and onions bring their own seasoning.
• Check that the horseradish paste is plant-based if you want to keep the salad vegan.

Variations

• Add vegetarian sausages: chop a few and fold them in for a more substantial salad.
• Use plant-based jerky: add small pieces for a savoury, chewy variation.
• Bring the heat: stir 2–3 tablespoons of horseradish paste into the dressing for a fresh, spicy kick.
• Swap in sweetcorn: replace the apples with one drained tin of sweetcorn.
• Adjust the mustard: add a little more mustard for a sharper dressing.

Common mistakes to avoid

• Overcooking the potatoes: they can break apart when mixed; drain them as soon as they are just tender.
• Mixing while warm: heat can loosen the mayonnaise; cool the potatoes completely first.
• Leaving ingredients wet: excess rinse water or brine can thin the dressing; drain everything thoroughly.
• Stirring too firmly: the cubes may turn to mash; fold the salad together gently.
• Serving straight away: the flavours have less time to blend; chill the salad for a few hours as directed.

How to store

Keep the salad covered in the fridge and eat within 2–3 days. Serve it cold; this mayonnaise-based salad is not suited to reheating.

Frequently asked questions