Easy Homemade Potato Salad Recipe
Now that autumn is here and summer is on its way, there’s nothing I love more than a homemade potato salad. Perfect with a great Aussie BBQ, a side dish for a cold meat platter or an accompaniment with a green leafy salad, my easy homemade potato salad is also ideal for picnics in the sunshine.
Whatever the occasion, my simple, yet delicious potato salad recipe is so versatile and will have you craving this creamy delicacy all summer long.
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What is potato salad?
The humble potato salad is believed to originate from Spain and introduced to Europe by Spanish explorers in the 16th century. Originally, potatoes were boiled in wine or a mixture of vinegar and spices. Today, potato salad is a popular dish in German cuisine and known as “Kartoffelsalat where it is typically served hot. For me, I grew up eating cold potato salad in the UK, typically to accompany BBQ meats, but you can also enjoy it with fish, vegetables and chicken schnitzel (German influence).
What goes with potato salad?
Potato salad makes a great accompaniment or side dish with meats, fish and salads. Some of my favourites include:
- BBQ – burgers, sausages, kebabs, lamb chops, steak
- Fish – salmon, barramundi, flathead, Murray cod, Pink ling
- Quiche Lorraine and cold pies
- Poached eggs or omelette
- Chicken schnitzel or chicken parmigiana
- Caesar salad, green leafy salad, quinoa
- As a side on its own for a picnic
- Cheese platters or charcuterie boards
- Ploughman’s Lunch, Scotch Eggs and Pork Pies
- Cold meats and leftovers
Top tips for the perfect potato salad
- Cut your potatoes evenly into large chunks approx. 2-3cm in size.
- Season your water with plenty of salt to bring out the potato’s flavour.
- Avoid overcooking your spuds – check your potatoes regularly by piercing them with a knife so that they don’t fall apart or turn into mashed potato. You should be able to gently pierce them.
- Avoid undercooking your spuds – again no one likes a rock-solid potatoes so make sure you bring your potatoes to the boil and then lower the heat and cook until tender.
- Drain your potatoes with cold water to remove any starch.
- Season your potatoes generously with salt and pepper
How do you make potato salad from scratch?
Ready to get started? Follow my quick and easy recipe below.
- 800g potatoes, peeled and cut into large chunks
- ½ cup natural yoghurt
- ¼ cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon apple cider vinegar
- 3 Spring onions, washed and thinly sliced
- 100g cooked bacon pieces
- Salt and pepper to season
- ¼ cup fresh chives chopped to garnish
- Place the chopped potatoes into a large saucepan of water with salt so that the water covers the potatoes by 1cm. Bring to the boil over a high heat and then reduce heat to medium-low for approximately 5 minutes, or until you can easily pierce the potatoes with a knife. (Note: make sure you don’t overcook otherwise they will be too soft and fall apart.)
- Once cooked, drain the potatoes in a colander and rinse with cold water to cool down and remove the starch. Once cool, pat the potatoes thoroughly until dry and transfer into a large mixing bowl.
- In a separate bowl, combine the mayonnaise, natural yoghurt, Dijon mustard and apple cider vinegar and mix thoroughly. Add the spring onions, salt and pepper and stir to combine. Add the creamy mixture to the potatoes and toss together to coat potatoes evenly. Add the bacon pieces and chopped chives and serve immediately. Alternatively, place in the fridge to cool until ready to serve.
Will potato salad keep overnight?
Although best served straight away or kept in the fridge for a few hours before serving, homemade potato salad can last in the fridge overnight and can keep for up to three days. You can also freeze potato salad. It’s best to store any leftovers in a ziplock bag or airtight container and place in the freezer for up to three months.
What else can you add to potato salad?
- If you don’t have chives, try adding in fresh dill, thyme or coriander
- Remove the bacon pieces if you want to make it vegetarian
- Use sour cream instead of natural yoghurt
- If you don’t have apple cider vinegar, you can also use white wine vinegar