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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.

Potato Salad Recipe

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 Recipe

Potato Salad

Author: Nicole
4.8 from 6 votes
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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.
Prep 15 minutes
Cook 10 minutes
Total 25 minutes
Servings: 4 servings

Ingredients

  • 8 potatoes
  • 4 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

Instructions

  • 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).
  • Once the potatoes are cooked, leave them to cool for 5–10 minutes.
  • Peel the skin off the potatoes using your fingers and a butter knife. It will peel off easily.
  • Once peeled, cut the potatoes into bite-sized pieces. They may crumble a little, and that’s okay.
  • Combine the remaining ingredients and toss them through the potatoes. Serve warm or refrigerate for later.

Nutrition information

Nutrition Facts
Potato Salad
Amount per Serving
Calories
502
% Daily Value*
Fat
 
19
g
29
%
Saturated Fat
 
3
g
19
%
Trans Fat
 
0.04
g
Polyunsaturated Fat
 
9
g
Monounsaturated Fat
 
7
g
Cholesterol
 
8
mg
3
%
Sodium
 
557
mg
24
%
Potassium
 
1815
mg
52
%
Carbohydrates
 
75
g
25
%
Fiber
 
10
g
42
%
Sugar
 
4
g
4
%
Protein
 
9
g
18
%
Vitamin A
 
46
IU
1
%
Vitamin C
 
84
mg
102
%
Calcium
 
59
mg
6
%
Iron
 
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.

Disclaimer re gluten-free and dairy-free recipes

Recipe 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.
Note 2 – I normally factor 2 medium potatoes per person if you want to scale this recipe up

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.

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Course potato, Salad, Side Dish
Cuisine European