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Potato Salad Recipe

Potato Salad

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5 from 3 reviews

  • Total Time: 25 mins
  • Yield: 4 1x


  • 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


  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.


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.


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.


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