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Our Family Favourite Potato Salad Recipe
A simple potato salad recipe that I make time and time again for BBQs.
Prep Time
10
minutes
mins
Cook Time
20
minutes
mins
Total Time
30
minutes
mins
Servings:
8
people
Author:
Elizabeth
Ingredients
454
grams
Jersey Royal new potatoes
2
hard boiled eggs
(optional)
0.5
small
red onion
finely chopped
2
gherkins
finely chopped
1
stick
celery
finely chopped
85
ml
mayonnaise
use Chippa May-O for gluten, egg & dairy free
85
ml
plain natural yoghurt
use dairy free if needed
1
tsp
dry mustard powder
2
tbsp
fresh parsley
finely chopped
2
tbsp
fresh chives
finely chopped
1
small
garlic clove
finely chopped
Shetland sea salt
to taste
freshly ground black pepper
to taste
Instructions
In the morning boil the new potatoes for 15-20 minutes in salted water until tender. Drain, cool, and leave in the fridge to chill.
Hard boil the eggs, if using, and cool.
Leave the potato skins on the potatoes, if you wish, and cut the cold potatoes into 1 cm cubes. Cut the eggs into small pieces too, if using.
Add the red onion, gherkins and celery and toss gently to combine.
Combine the May-O, yogurt, mustard powder and garlic together in a small bowl and season well to taste.
Spoon over the potato mixture and toss gently to combine well.
Stir in the chopped herbs, taste again and season to taste (I like a lot of salt and pepper in my potato salad) and chill until needed.