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potato salad
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5 from 4 votes

Potato Salad Recipe

A creamy and delicious potato salad recipe... just like Nana made!
Prep Time20 mins
Total Time20 mins
Course: Salad
Cuisine: Australian
Keyword: Potato Salad Recipe
Servings: 8 servings
Calories: 138kcal


  • 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)


  • 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.


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.


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