A Simple Potato Salad

Ingredients

• 10–15 (depending on their size)new or baby potatoes, cooked, cooled and halved
• 30 ml (2 tbsp)light mayonnaise
• 10 ml (2 tsp)olive oil
• 5 ml (1 tsp)wholegrain French mustard
• 5 ml (1 tsp)white wine vinegar
• 1 largesalad onion
• to tastefreshly ground salt and pepper

Instructions

1. 1

   Mix the dressing

   Stir the mayonnaise, mustard, olive oil and vinegar together until you have a combined, slightly thick dressing.

2. 2

   Add potatoes and onion

   Cut the white part and about half of the green salad onion into small slices and chunks. Add them to the dressing with the potatoes.

3. 3

   Season and coat

   Season generously with salt and pepper, then mix until the potatoes are covered in dressing.

4. 4

   Finish and serve

   Cut the remaining green onion top into medium-thickness rounds and scatter over the salad. If time allows, chill it, then bring it back to room temperature before serving.

What is this potato salad?

Potato salad is a familiar side dish in American cooking, often served alongside grilled or barbecue foods. This version has a simple mayonnaise dressing sharpened with mustard and vinegar, plus fresh salad onion for bite.

The recipe came together from ingredients on hand in Brittany, as a side for barbecue meats. Its short ingredient list lets the potatoes and the punchy dressing work together without much preparation.

Nutrition and macros by portion

The nutrition label shows one serving as written: 213 calories, 4g protein, 35g carbs, 7g fat.

The potatoes provide most of the carbohydrates, while the mayonnaise and olive oil contribute most of the fat; the recipe has only a modest amount of protein. Serve it alongside a protein-rich main and some extra vegetables for a more balanced plate.

Choosing the potatoes

New potatoes: their small size and waxy texture help them hold their shape after cooking. Halve them once they are cool enough to handle so the dressing can cling to the cut surfaces.

Cooked and cooled: the recipe starts with potatoes that are already cooked and cooled. Make sure they are tender but not falling apart before adding them to the bowl.

Getting the dressing right

Mayonnaise: light mayonnaise gives the dressing a creamy base without dominating the other flavours. Stir it thoroughly with the other dressing ingredients before adding the potatoes.

Mustard and vinegar: wholegrain mustard brings a gentle sharpness and texture, while white wine vinegar brightens the dressing. Mix until it looks evenly combined and slightly thick.

Preparing the salad onion

White and lower green: chop the white part and about half of the green into small pieces so they mix through the salad. Smaller pieces distribute their flavour across the potatoes.

Green top: slice the remaining green into medium-thickness rounds and add it at the end. This keeps the garnish distinct and gives the finished salad a fresh onion note.

Coating and seasoning

Fold gently: mix until the potatoes are coated, taking care not to crush them. A broad spoon or spatula makes it easier to turn the pieces through the dressing.

Taste as you go: season well with freshly ground salt and pepper, then check a potato for balance. The dressing should taste savoury and tangy, not flat.

Chilling and serving

Resting time: the salad can be chilled if you have time, although the method does not require a set chilling period. Keep it covered while it rests.

Serving temperature: bring the salad back to room temperature before serving, as directed. It pairs naturally with barbecue meats and other grilled dishes.

Recipe notes & tips

• Use potatoes of a similar size so they cook evenly before cooling.
• Let the potatoes cool before mixing to help the dressing coat them without turning watery.
• Stir the dressing until smooth and evenly combined before adding the other ingredients.
• Fold the potatoes through gently to keep the halves intact.
• Add the reserved green onion just before serving for a fresh finish.
• If you chill the salad, allow it to return to room temperature before serving.

Variations

• Extra mustard: add a little more wholegrain mustard for a sharper dressing.
• Herb finish: scatter chopped fresh parsley or chives over the salad before serving.
• Peppery twist: add a few turns of extra black pepper for a more pronounced bite.
• Crisp contrast: fold in finely chopped celery for extra crunch.
• Tangier dressing: add a small splash more white wine vinegar and taste before seasoning.

Common mistakes to avoid

• Overcooking the potatoes: they can break apart during mixing; cook until tender but still holding their shape.
• Dressing warm potatoes: this can make the mixture soft; cool the potatoes first as the recipe specifies.
• Adding all the onion at once: the green garnish loses its contrast; reserve the remaining top for the finish.
• Mixing too roughly: crushed potatoes make the salad pasty; fold gently until coated.
• Serving straight from the fridge: cold can mute the flavours; bring the salad back to room temperature first.

How to store

Store the salad covered in the refrigerator and eat within 2 days. Serve it cold or let it come back to room temperature; this salad is not suited to reheating.

Frequently asked questions