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    Home » Recipes » Salads

    Potato Salad

    Published: Jan 9, 2022 · Modified: May 6, 2022 by Libby Hakim · Leave a Comment

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    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: 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:

    • ½ cup greek yoghurt
    • 3 tablespoons mayonnaise
    • ¼ cup apple cider vinegar
    • 1-2 teaspoons dijon mustard
    • 1 teaspoon worcestershire sauce
    • salt and pepper (to taste).

    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.

    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.

    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.

    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.

    Want more salad recipes?

    If you like this salad, you might also like Ambrosia Salad, Curried Rice Salad and Brocolli and Cauliflower Salad.

    potato salad

    Potato Salad Recipe

    Libby Hakim
    A creamy and delicious potato salad recipe... just like Nana made!
    5 from 5 votes
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    Prep Time 20 minutes mins
    Total Time 20 minutes mins
    Course Salad
    Cuisine Australian
    Servings 8 servings
    Calories 138 kcal

    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

    • ½ cup greek yoghurt
    • 3 tablespoons mayonnaise
    • ¼ 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: 138kcalCarbohydrates: 18gProtein: 5gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 44mgSodium: 76mgPotassium: 435mgFiber: 2gSugar: 2gVitamin A: 117IUVitamin C: 19mgCalcium: 39mgIron: 1mg
    Tried this recipe?If you love it, let me know!

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    Hi, I'm Libby, a recipe collector and writer. I love everything about home cooking and share modern classics and recipes that have been passed down for generations – I hope you find a few that bring back treasured memories.

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