Potato salad is a beloved classic, perfect for picnics, barbecues, and family gatherings. The BBC-style potato salad is known for its creamy, tangy dressing and the satisfying texture of perfectly cooked potatoes. This easy-to-follow recipe will help you create a delicious, crowd-pleasing side that pairs well with a variety of main dishes.
Ingredients
- 1 kg (2.2 lbs) new potatoes or waxy potatoes, scrubbed and halved if large
- 6 tbsp mayonnaise (full-fat or light)
- 3 tbsp crème fraîche or sour cream
- 2 tsp Dijon mustard
- 1 tbsp white wine vinegar or lemon juice
- 2 tbsp extra virgin olive oil
- 4 spring onions, thinly sliced
- 2 tbsp fresh chives, finely snipped
- 2 tbsp fresh flat-leaf parsley, finely chopped
- Salt and freshly ground black pepper, to taste
- Optional: 2 medium eggs, hard-boiled and chopped
- Optional: 100g cooked bacon lardons or bits
- Optional: 1 small red onion, finely diced
Instructions
- Prepare the potatoes: Place the potatoes in a large saucepan and cover with cold water. Add a generous pinch of salt. Bring to the boil over medium-high heat, then reduce the heat and simmer for 15-20 minutes, or until the potatoes are just tender when pierced with a knife.
- Drain and cool: Drain the potatoes well in a colander. Allow them to steam-dry for a couple of minutes, then transfer to a large bowl. Leave to cool for about 10 minutes, or until just warm. (Potatoes absorb flavors better when still warm.)
- Make the dressing: In a separate bowl, whisk together the mayonnaise, crème fraîche or sour cream, Dijon mustard, white wine vinegar or lemon juice, and olive oil until smooth. Season generously with salt and black pepper to taste.
- Combine and mix: Pour the dressing over the warm potatoes. Add the spring onions, chives, and parsley. Gently toss everything together to coat the potatoes evenly, taking care not to break them up too much.
- Add extras (optional): If desired, fold in the chopped hard-boiled eggs, cooked bacon, or diced red onion for additional flavor and texture.
- Chill (optional): For a cold potato salad, cover and refrigerate for at least 1 hour before serving to allow the flavors to meld. If you prefer it slightly warm, serve soon after mixing.
- Final seasoning: Taste and adjust the seasoning if needed before serving. Garnish with extra chives or parsley for a fresh finish.
Tips
- Potato choice: Waxy potatoes (like Charlotte, Jersey Royals, or Yukon Gold) hold their shape best after boiling and give you a firmer salad. Avoid floury potatoes (like King Edward or Russet) as they tend to break down.
- Make ahead: Prepare the potatoes and dressing up to a day in advance, but combine just before serving for the freshest texture. If making ahead, keep the salad covered in the fridge.
- Substitutions: Swap crème fraîche for Greek yogurt for a lighter, tangier dressing. Wholegrain mustard can add extra texture and flavor in place of Dijon.
- Common mistake: Don’t overcook the potatoes—check them early and often to keep them from going mushy.
Serving Suggestions
Potato salad is incredibly versatile and pairs well with a variety of dishes. Serve it alongside grilled meats such as sausages, burgers, or chicken for a classic BBQ spread. It also works beautifully with cold cuts, roast beef, or as part of a buffet with other salads and breads. For a picnic, pack it in a chilled container and pair with smoked salmon, roast vegetables, or a crusty baguette. Potato salad is also a great accompaniment to fish dishes, especially poached salmon or mackerel.
Variations
- Herby potato salad: Add fresh dill, tarragon, or mint for a different herbal note.
- German-style potato salad: Omit the mayonnaise and use a warm vinaigrette with grainy mustard, red onion, and bacon.
- Vegan potato salad: Use vegan mayonnaise and plant-based yogurt in place of dairy.
- Loaded potato salad: Add diced cooked bacon, shredded cheddar cheese, and chopped gherkins or pickles for a richer, more indulgent version.
- Spicy twist: Stir in a pinch of smoked paprika or a spoonful of horseradish for added heat.
Storage and Reheating
Potato salad should be stored in an airtight container in the refrigerator. For best quality, consume within 2-3 days. Always refrigerate potato salad promptly (within 2 hours of making) to reduce the risk of foodborne illness. Potato salad is not suitable for freezing, as the dressing will separate and the potatoes may become watery and grainy after thawing.
Reheating is generally not recommended for mayonnaise-based potato salad, as the dressing can split and become oily. If you prefer to serve it warm, gently bring the salad to room temperature by taking it out of the fridge about 30 minutes before serving. For a warm, vinaigrette-based variation, you can gently reheat the potatoes before mixing with the dressing.
Frequently Asked Questions
- Can I make potato salad in advance?
Yes, you can prepare potato salad up to a day ahead. For best texture, combine the potatoes and dressing just before serving. If you want to mix it ahead, keep it covered in the fridge and give it a gentle stir before serving to redistribute the dressing. - How do I prevent my potato salad from becoming watery?
Allow the drained potatoes to steam-dry and cool slightly before adding the dressing. This helps them absorb the flavors without releasing excess moisture. Also, avoid overcooking the potatoes, as mushy potatoes can release more water into the salad. - What are the best potatoes to use?
Waxy potatoes such as Charlotte, Jersey Royal, Yukon Gold, or Red Bliss are ideal because they hold their shape after boiling and have a pleasant, creamy texture. Floury potatoes tend to break down and become mushy in salads. - Can I use low-fat mayonnaise or yogurt?
Yes, low-fat mayonnaise or Greek yogurt can be used for a lighter salad. The flavor and texture will be slightly different, but it will still be creamy. If using only yogurt, add a teaspoon of olive oil or a little extra mustard for richness. - Is it safe to leave potato salad out at room temperature?
No, it is best to keep potato salad refrigerated. If serving outdoors, keep it chilled and do not leave it out for more than 2 hours (or 1 hour if the temperature is above 32°C/90°F) to prevent bacterial growth. - Can I add other vegetables or ingredients?
Absolutely. Popular additions include diced celery, peas, corn, capers, or pickled cucumbers. Just be careful not to overload the salad, as too many mix-ins can overwhelm the potatoes and dressing.