Potato Salad

Potato Salad is one of my all-time favourite sides. I love serving it warm during winter and cold during summer. The tangy capers and pickles cut through the creamy dressing, creating a delicious balance of flavours. I have included a method of cooking the potatoes in the microwave, which simplifies the process and means I spend less time in the kitchen! This is the perfect dish to make ahead – it will last in the fridge for up to 2 days.

Can you make Potato Salad ahead of time?

Yes, prepare the salad ingredients and the dressing. Refrigerate separately in airtight containers until ready to serve – for up to 2 days. Combine the ingredients with the dressing when ready to serve.

Is Potato Salad suitable for leftovers?

Yes, store leftovers refrigerated for up to 2 days. The potatoes will absorb the dressing and the salad will become less creamy, but the taste will still be delicious. Not suitable to freeze.

Potato Salad

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4.8 from 4 reviews

This easy and delicious Potato Salad makes the ideal side for so many meals year-round as you can serve it warm or cold. You can also make it ahead of time when you are busy.

• Total Time: 25 mins
• Yield: 4 1x

Ingredients

Scale 1x2x3x

• 8 potatoes (I normally factor 2 medium potatoes per person if you want to scale this recipe up)
• 4 heaped tbsp whole-egg mayonnaise
• 1 tbsp olive oil
• 1 tbsp apple cider vinegar
• 1 tbsp roughly chopped baby capers
• 1 tbsp finely chopped gherkin (dill pickle)
• ½ tbsp finely chopped red onion
• 1 tbsp finely chopped fresh dill (optional)
• ½ tsp sea salt flakes
• ½ tsp cracked black pepper

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Instructions

1. Add the whole potatoes (skin on) and ½ cup (125 ml) of tap water to a large, microwave-safe container. Place the lid slightly ajar and cook in the microwave for 10 minutes. You should easily be able to pierce the potatoes with a fork once cooked. If firm, continue cooking in 2-minute intervals (see note 1 for stovetop method).
2. Once the potatoes are cooked, leave them to cool for 5–10 minutes.
3. Peel the skin off the potatoes using your fingers and a butter knife. It will peel off easily.
4. Once peeled, cut the potatoes into bite-sized pieces. They may crumble a little, and that’s okay.
5. Combine the remaining ingredients and toss them through the potatoes. Serve warm or refrigerate for later.

Notes

Note 1 – Stovetop potatoes: Place the potatoes in a large pot and cover them with water, so they are submerged by at least 5 cm (2 inches) of water. Bring to the boil, then simmer for 20–25 minutes until the potatoes are easily pierced with a fork. Drain and set aside, ready to use.

MAKE AHEAD

Prepare the salad ingredients and the dressing. Refrigerate separately in airtight containers until ready to serve, for up to 2 days. Combine the ingredients with the dressing when ready to serve.

LEFTOVERS

Store leftovers refrigerated for up to 2 days. The potatoes will absorb the dressing and the salad will become less creamy, but the taste will still be delicious. Not suitable to freeze.

• Author: Nicole
• Prep Time: 15 mins
• Cook Time: 10 mins
• Category: salad, potato, side dish
• Method: boil, combine
• Cuisine: European