Simple Potato Salad with Easy Variations
Creamy, versatile and flavoursome, this simple potato salad is a recipe you'll make again and again. The dressing combines mayonnaise and yoghurt for a lighter finish, while easy variations allow you to adapt it for any occasion. Perfect for barbecue season, picnics and summer buffets, it's also an excellent side dish at any time of year.
Servings: 4 people
Calories: 171kcal
Ingredients
- 600 g potatoes (3 medium sized potatoes) - scrubbed not peeled
- ¼ tsp salt
- 2 tbsp mayonnaise I used my homemade vegan mayonnaise
- 2 tbsp natural yoghurt
- 1 tsp mustard of your choice
- 1 small bunch chives
- good grinding of black pepper
Instructions
- Cut the potatoes into bite sized chunks. Place them in a saucepan and add the salt. Cover with water, then bring to the boil. Once boiling lower the heat and simmer for 10-15 minutes. How long it takes will depend on the size of potato and the variety used. Test for doneness with a sharp knife. If it slides in easily, the potatoes are ready.600 g potatoes, ¼ tsp salt
- Drain the potatoes in a colander and leave them to drain for ten to fifteen minutes. Add them to the dressing whilst they're still hot and they'll liquify it. Add them when they're cold and they won't absorb any of it. Ideally they should be more warm than cold though.
- In a large bowl stir the mayonnaise, mustard and yoghurt together until smooth.2 tbsp mayonnaise, 2 tbsp natural yoghurt, 1 tsp mustard
- Snip in the chives, reserving a couple for garnish, if liked. Grind in some black pepper and give another stir.1 small bunch chives, good grinding of black pepper
- If you've cooked the potatoes in salted water, you probably won't need to add any additional salt to the salad. There's also salt in the mayonnaise. Taste the dressing before adding the potatoes though and if you think it's going to need it, add a pinch or two.
- Tip the potatoes into the bowl and stir carefully until they're all coated in the dressing.
- Snip the reserved chives over the top, if liked. Serve straightaway whilst still warm or later at room temperature.
Notes
New or waxy potatoes are best for this salad, though all purpose ones work well too. Just don't use really floury potatoes, or they'll turn to mush as soon as you start mixing the dressing in.
Serves four to six people, depending on what else is available. If part of an extensive buffet, it will probably stretch to eight.
You’ll find additional tips and info about this recipe in the main body of the post.
Please note: calories and other nutritional information are per serving. They’re approximate and will depend on serving size and exact ingredients used. Please refer to my nutrition disclaimer for further information.
Nutrition
Calories: 171kcal | Carbohydrates: 27g | Protein: 4g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 4mg | Sodium: 217mg | Potassium: 655mg | Fiber: 3g | Sugar: 2g | Vitamin A: 63IU | Vitamin C: 30mg | Calcium: 33mg | Iron: 1mg