Potato Salad

Based on several retro recipes, including one dating back to 1903, this old fashioned Potato Salad Recipe includes all the right ingredients for a salad you'll add to your favourites collection.

There's something so comforting about a creamy potato salad, especially when it's served straight from the fridge on a sunny summer's day. This version is so lovely, though, you'll enjoy it any day of the year. Rain, hail or shine!

The recipe

My starting point was what made potato salads so good years ago. Here are some of the recipes I came across when researching.

The old newspaper recipes I relied on when creating this recipe often included celery or radish. I've included both these as the combination of crunch with the creaminess of the potatoes adds that something extra.

When making the dressing, one old recipe included Worcestershire Sauce for flavour along with the vinegars and mustards. I found this a great addition and have also included it in this recipe.

Like all Potato Salads, choosing the right potatoes and boiling them till they are just tender is the key to a great salad. Remember, you want waxy potatoes and you only boil them until they are tender.

Ingredient notes

To make this salad, you'll need:

• potatoes
• spring onions
• celery stick
• radish (or add another celery stick)
• parsley
• eggs (optional).

For the dressing, you'll need:

• Greek yoghurt
• mayonnaise
• apple cider vinegar
• Dijon mustard
• Worcestershire sauce
• salt and pepper (to taste).

What are the best potatoes for potato salad?

The best potatoes for potato salads are waxy varieties. These will hold their shape once boiled rather than falling apart. Waxy varieties include Pontiac, Kipfler, Dutch Cream and Desiree.

Many supermarkets sell potatoes in bags specifically labelled as suitable for salads, so look out for the labelling too.

How to make Potato Salad

Start by chopping the potatoes (leaving the skins on) into cubes and then placing into a saucepan with salted water. Bring to the boil and simmer until the potatoes are tender. You'll know they are ready when a fork slides easily into the potato. Drain the potatoes and set aside to cool.

TIP: Take care not to over-boil the potatoes – they'll fall apart and become "watery".

If you're adding the optional eggs to the salad, hard boil these before allowing to cool and then peeling and slicing.

Slice the spring onion and chop the celery stick into small cubes. Chop the radish into quarters and slice. If you don't have radish, just add another chopped stick of celery as a substitute. Chop the parsley.

To make the Potato Salad dressing, you simply whisk all of dressing ingredients together. Then, toss the salad ingredients in a bowl and pour over the dressing. Stir well to coat ingredients in the dressing.

Serving and storage

Chill the salad in the fridge and serve in a salad bowl lined with lettuce leaves.

It should keep for several days if stored, covered, in the fridge.

More salad recipes

If you like this salad, you might also like these ones:

Made this recipe and love it? Please take a moment to rate the recipe and leave a comment below. It’s such a help to others who want to try the recipe. (And it really makes my day to hear how Nana Ling's recipes are being made, shared and loved all around the world! - Libby x)

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