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Potato Salad Recipe

Potato Salad

Course Salad
Cuisine British
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 2 -3
Author Fiona Maclean


  • 250 g Potatoes You can use any potatoes to make salad. At this time of year, I like using Jersey Royals
  • 50 g Mayonnaise Home made or good quality shop bought
  • 50 g Greek Yoghurt or Quark If you are trying to keep the calories down, use low fat (and 'lighter' mayonnaise. Otherwise, the best results come from a full cream version!)
  • 1 tablespoon Extra Virgin Olive Oil
  • 1 teaspoon Mustard French Dijon mustard is my favourite. If you are using English mustard, half the quantity
  • 1 handful Fresh 'Soft' Herbs e.g. your choice from parsley, tarragon, summer savoury, chervil, dill etc.


  1. Clean the potatoes, peel if necessary and cut into chunks about 2 inches in size
  2. Put the potatoes in a medium size pan, cover with cold water and bring to the boil.
  3. Once boiling, add a good pinch of salt and reduce the heat
  4. Cook for around 15 minutes till the potatoes slide off the prongs of a fork easily.
  5. Drain well and once cool enough to handle cut each chunk in half or quarter, so that you have bite sized pieces. Then dress with the olive oil and season with pepper and a little salt and leave to cool
  6. Mix the mayonnaise and yoghurt together with the mustard. Stir through the potato mixture carefully
  7. Stir through the herbs and transfer the mixture to a serving dish. Garnish with a few reserved sprigs of herbs.