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 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. Store separately, and refrigerate 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.

Potato Salad

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4.8 from 4 reviews

• Total Time: 25 mins
• Yield: 4 1x

Ingredients

Scale 1x2x3x

• 8 medium-sized potatoes (I normally factor 2 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 baby capers, roughly chopped
• 1 tbsp pickles, finely chopped
• ½ tbsp red onion, finely chopped
• 1 tbsp fresh dill, finely chopped (optional)
• ½ tsp salt
• ½ tsp cracked pepper

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Instructions

1. Add the whole potatoes (skin on) and 1/2 cup of tap water in a large, microwave-safe container. Place the lid slightly ajar and cook in the microwave for 10 mins. 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 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 or 2″ of water. Bring to a boil and then simmer between 20-25 minutes until they are easily pierced with a fork. Drain and set aside, ready to use.

MAKE AHEAD

Prepare the salad ingredients and the dressing. Store separately and refrigerate 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. 

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