Our classic potato salad recipe is the ideal barbeque side dish, ideal for picnic spreads or combined with leftover roast chicken. Try our simple, adaptable recipe.
How to make the perfect Classic Potato Salad Recipe

Potato Salad Recipe

Prep: 20 mins

Cook: 20 mins

Serves: 6


  • 800g new little potato

  • 3 finely chopped shallots

  • 1 tablespoon tiny capers (optional)

  • 2 tablespoons finely chopped cornichons (optional)

  • 3 tablespoons mayonnaise (or to taste)

  • 3 tablespoons extra-virgin olive oil

  • 1 tablespoon of white wine vinegar

  • a tiny handful of roughly chopped parsley leaves



  1. Boil the potatoes in salted water for 20 mins until just cooked, drain, then cool.

  2. Cut the potatoes into chunks, then put them into a bowl with the shallots, capers and cornichons, if using. Add enough mayonnaise to bind, then mix together the olive oil and vinegar and add just enough to give a little sharpness to the salad. Stir in the finely chopped parsley and serve.

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