The Perfect Potato Salad Starts with the Right Potato
Potato salad is one of those dishes that looks simple but has plenty of room for things to go wrong — watery dressing, mushy potatoes, or flavour that falls flat. Get the fundamentals right, and you'll have a side dish everyone asks you to bring to every gathering.
Choosing Your Potatoes
Not all potatoes are created equal for salad. Here's a quick guide:
| Potato Type | Texture | Best For |
|---|---|---|
| Waxy (e.g. Kipfler, red) | Firm, holds shape | Chunky, well-defined salads |
| Floury (e.g. Russet) | Soft, fluffy | Creamy, mashed-style salads |
| All-rounder (e.g. Yukon Gold) | Creamy-firm | Most versatile — great all around |
For this recipe, Yukon Gold or a waxy potato works best — they hold their shape and absorb the dressing without turning to mush.
Ingredients (Serves 6–8)
- 1 kg (2.2 lbs) potatoes, peeled and cubed
- 3 eggs, hard-boiled and chopped
- 3 stalks celery, finely sliced
- 3 spring onions, sliced
- 2 tbsp fresh dill or parsley, chopped
For the Dressing
- ¾ cup whole-egg mayonnaise
- 2 tbsp sour cream
- 1 tbsp Dijon mustard
- 1 tbsp apple cider vinegar
- Salt and white pepper to taste
Method
- Cook the potatoes. Place cubed potatoes in cold salted water and bring to the boil. Cook for 10–12 minutes until just tender when pierced. Do not overcook — they'll continue softening as they cool.
- Season while warm. Drain the potatoes, spread on a tray, and immediately sprinkle with a pinch of salt and a splash of vinegar. This step adds flavour from the inside out.
- Make the dressing. Whisk together mayo, sour cream, Dijon, and vinegar. Season with salt and white pepper.
- Combine. Once potatoes are fully cooled (important — adding dressing to hot potatoes makes it oily and split), fold through the dressing, eggs, celery, and spring onions.
- Chill before serving. Refrigerate for at least 1 hour. The salad improves significantly as it sits.
- Finish with herbs just before serving for freshness.
Tips and Variations
- Add crispy bacon bits for a smoky, salty crunch.
- Swap sour cream for Greek yoghurt for a lighter version.
- Pickles or capers add a nice tangy punch.
- Make it up to 2 days ahead — it keeps well in the fridge and the flavour deepens.
This potato salad is the ultimate all-rounder: great alongside grilled meats, at a summer barbecue, or as a hearty lunch on its own. Once you've made it from scratch, the store-bought version simply won't cut it anymore.