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Published 09/03/2026
0:40
Serves 8
Easy

Classic potato salad

The perfect side dish for BBQs, picnics and alfresco dining, our potato salad is creamy and made with a tang thanks to the added pickles and mustard.

The great thing about potato salad is that you can adapt the recipe, adding or removing elements that suit your tastebuds. We’ve kept our recipe quite classic, adding pickles, onions, a spoonful of mustard and, of course, a dollop or two of mayonnaise.

Our potato salad pairs wonderfully with our watermelon and feta salad, air fryer burgers and slow cooker pulled pork.

What you'll need...

  • 800g small new potatoes
  • ½ red onion, finely chopped
  • 2 cornichons, finely chopped
  • 1 tbsp yellow mustard
  • 3 tbsp mayonnaise, or to taste
  • 3 tbsp extra virgin olive oil
  • 1 tbsp white wine vinegar
  • Small handful of fresh parsley, leaves only, roughly chopped
  • Small handful of fresh dill, roughly chopped
  • Salt and pepper, to taste

Method

  1. Boil the new potatoes in salted water for 20 minutes, or until just cooked. Avoid overcooking them, as you want them to retain their shape while still being fluffy in the middle. Drain and leave them to cool. 

  2. Cut the potatoes into halves then add to a bowl along with the finely chopped red onion and cornichons. Add the mustard and mayonnaise, gently mixing. Add the olive oil and vinegar before mixing once again. Feel free to add more mayonnaise if you desire a creamier consistency. Sprinkle chopped parsley and/or dill on top and season with salt and pepper before serving.  

Shop the tools you will need

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