Potato Salad

Ingredients

• 2 kgbaby potatoes
• 250 ml (1 cup)whole egg mayonnaise, good quality
• 30 ml (2 tbsp)sour cream
• 30 ml (2 tbsp)wholegrain mustard
• 125 ml (½ cup)chopped gherkins
• ½red onion, finely diced
• 30 ml (2 tbsp)chopped parsley
• 15 ml (1 tbsp)chopped chives or shallots
• ½lemon, juiced
• to tastesalt
• to tastepepper

Instructions

1. 1

   Boil the potatoes

   Cut the potatoes into quarters, leaving the skins on. Put them in a pan of cold, salted water and boil until just tender; avoid cooking them until mushy.

2. 2

   Cool the potatoes

   Drain the potatoes and rinse them with cold water.

3. 3

   Mix the salad

   Combine all the dressing ingredients in a bowl and mix. Add the cooled potatoes and stir to coat.

4. 4

   Check the seasoning

   Taste the salad and decide whether it needs anything else.

5. 5

   Serve the salad

   Serve alongside other food or enjoy it on its own.

What is potato salad?

Potato salad is a dish of cooked potatoes dressed and served either cool or at room temperature. Versions are found in many food traditions, so there is no single origin or fixed dressing.

This version gets its creamy texture from mayonnaise and sour cream, while wholegrain mustard, gherkins and lemon bring a sharp, savoury contrast.

Nutrition and macros by portion

The nutrition label shows one serving as written: 825 calories, 10g protein, 86g carbs, 44g fat.

The potatoes provide most of the carbohydrates, while mayonnaise carries much of the fat; the sour cream adds some more. There is a modest amount of protein, mainly from the potatoes and dairy. For a more balanced plate, serve a portion with a protein-rich main and some vegetables.

Choosing the potatoes

Baby potatoes: Their small size makes them convenient to quarter, and their skins can stay on for extra texture. Cut them into similar-sized pieces so they cook evenly.

Cold water: Starting the potatoes in salted cold water helps them cook through as the water heats. Check them as they boil and stop as soon as they are just tender.

Getting the texture right

Doneness: The potatoes should be soft enough to pierce but still hold their shape. Overcooking can make them break down when you fold in the dressing.

Cooling: Rinsing with cold water cools the potatoes before they meet the dressing. Drain them well so excess water does not loosen the creamy mixture.

Building the dressing

Creamy base: Whole egg mayonnaise gives the dressing its body, with sour cream adding a little tang. The recipe recommends using good-quality mayonnaise.

Bright flavours: Wholegrain mustard, chopped gherkins and lemon juice cut through the richness. Finely diced onion and the fresh herbs add bite and fragrance.

Mixing without mashing

Combine the dressing ingredients in the bowl before adding the cooled potatoes, as directed. Fold or stir gently until the pieces are coated, rather than crushing them.

Taste at the end: The gherkins, mustard and lemon each contribute sharpness, while the salt and pepper are added to taste. Adjust only after tasting the mixed salad.

When to serve it

This salad is suggested as a side dish or as something to enjoy on its own. Its creamy, tangy dressing works well alongside grilled or roasted food.

The recipe does not specify a cooking time, so use the potatoes’ tenderness as your guide and allow them to cool before mixing.

Recipe notes & tips

• Keep the potato skins on, as the recipe specifies.
• Cut the potatoes into quarters of similar size for more even cooking.
• Begin checking the potatoes as soon as they start to soften so they do not turn mushy.
• Drain the potatoes thoroughly after rinsing to avoid a watery dressing.
• Taste the salad after mixing before adding extra salt, pepper or lemon.

Variations

• Extra herbs: Add more parsley or chives for a greener, fresher flavour.
• More tang: Add a little extra lemon juice after tasting the dressed salad.
• Sharper onion: Use finely diced shallots in place of the red onion.
• Chunkier gherkins: Leave the gherkins in slightly larger pieces for more crunch.
• Peppery finish: Grind extra black pepper over the salad just before serving.

Common mistakes to avoid

• Mushy potatoes: Boil only until just tender and check them regularly.
• Uneven cooking: Cut the potatoes into similar-sized quarters.
• Watery dressing: Drain the rinsed potatoes well before mixing.
• Broken-up pieces: Stir gently once the potatoes are added to the dressing.
• Over-seasoning: Taste the finished mixture before adding more salt or lemon.

How to store

Store leftovers in a covered container in the fridge and eat within 3 days. Serve chilled or let it stand briefly at room temperature; reheating is not needed for this salad.

Frequently asked questions