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Potato Salad

A creamy and delicious potato salad recipe... just like Nana made!
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potato salad

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 Potato Salad Recipe is so lovely, though, you’ll enjoy it any day of the year. Rain, hail or shine!

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

potato salad

Potato Salad: the ingredients

To make this salad, you’ll need:

  • 750 grams potatoes
  • 2 spring onions
  • 1 celery stick
  • 1 radish (or add another celery stick)
  • 1 small bunch parsley (3-4 stems)
  • 2 eggs (optional).

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.

Potato Salad Dressing ingredients

To make the dressing, you’ll need:

  • 1/2 cup greek yoghurt
  • 3 tablespoons mayonnaise
  • 1/4 cup apple cider vinegar
  • 1-2 teaspoons dijon mustard
  • 1 teaspoon worcestershire sauce
  • salt and pepper (to taste).
potato salad ingredients

Preparing the 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.

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.

making potato salad

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.

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

potato salad 2

What makes this Potato Salad special?

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.

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.

Old fashioned Potato Salad Recipes

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

potato salad recipe
From top left, clockwise: Kimba Dispatch, 17 Jan 1936, The Propeller, 1 Jul 1921, The Midland News, 18 Apr 1903, The Land, 6 Jan 1950.
potato salad

Potato Salad Recipe

A creamy and delicious potato salad recipe… just like Nana made!
5 from 2 votes
Print Pin Rate
Course: Salad
Cuisine: Australian
Keyword: Potato Salad Recipe
Prep Time: 20 minutes
Total Time: 20 minutes
Servings: 8 servings
Calories: 138kcal

Ingredients

  • 750 grams potatoes
  • 2 spring onions
  • 1 celery stick
  • 1 radish
  • 1 small bunch parsley (3-4 stems)
  • 2 eggs (optional)

Potato Salad Dressing

  • 1/2 cup greek yoghurt
  • 3 tablespoons mayonnaise
  • 1/4 cup apple cider vinegar
  • 1-2 teaspoons dijon mustard
  • 1 teaspoon worcestershire sauce
  • salt and pepper (to taste)

Instructions

  • Wash potatoes and cut into cubes. Boil in salted water until tender. Allow to cool.
  • Hard boil eggs. Allow to cool, peel and slice.
  • Slice spring onion. Chop celery into small cubes. Chop radish into quarters and slice.
  • Chop parsley.
  • Whisk all dressing ingredients together.
  • Combine salad ingredients and then pour dressing over salad. Stir well to coat ingredients in the dressing.
  • Chill before serving.

Notes

Which potatoes?

Choose a waxy variety. These will hold their shape once boiled rather than falling apart.
Waxy varieties include Pontiac, Kipfler, Dutch Cream and Desiree.

Boiling potatoes

Wash potatoes and cut into cubes. Leave the skins on. Boil in salted water until tender. A fork should slide easily into the potato.

How long will the salad last?

The salad should last for a couple of days in the fridge.

Nutrition

Calories: 138kcal | Carbohydrates: 18g | Protein: 5g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 44mg | Sodium: 76mg | Potassium: 435mg | Fiber: 2g | Sugar: 2g | Vitamin A: 117IU | Vitamin C: 19mg | Calcium: 39mg | Iron: 1mg
Recipe Rating




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