This simple potato salad will have you coming back for more. I had it every day for a week after making it for friends on a weekend. You couldn't keep me away from the creamy goodness.
Before we get started, can we take a moment to appreciate how delicious and versatile potatoes are? They really are the star of every show.
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Potato Salad ingredients
Potatoes. There are SO MANY DIFFERENT POTATOES. So what should potatoes should you use for potato salad? I use the all-rounder potatoes (the dirt-brushed ones) as the edges will become soft and fluffy when cooked and act like little sponges for the delicious sauce.
Cucumber and raw onion. This is the fresh element to the dish. Amongst all the tang from the sauce.
Bacon. An absolute essential for the classic potato salad. But, if you want to make this vegetarian or vegan, you can omit the bacon.
Horseradish cream. This is the 'tang' in the creamy potato salad sauce.
Capers. My secret ingredient 😉 Feel free to omit if you're not a fan of capers, but I love the little bursts of flavour.
Potato Salad dressing
I'm not huge on really heavy and creamy dressings which is why I use Greek yoghurt with mayonnaise in replacement of the sour cream often prescribed for potato salads.
As I used this for a meal prep recipe and wanted to decrease the calories, I used about a 70/30 ratio of Greek yoghurt with mayonnaise (but, you can adjust this to your taste and nutritional preferences).
If you're after potato salad without mayonnaise, you can use just Greek yoghurt.
How to make Potato Salad?
- Potatoes and Bacon
Slice the potatoes into ¼s or ⅛s (depending how large you want your pieces).
Add water to a large pot (not boiling) and place potatoes in. You don't want to start the potatoes on boiling water or else they'll cook too much on the outside before the inside cooks.
In the meantime, dice the bacon and cook in a pan.
The potatoes will be cooked when you can pierce them with almost no resistance (approx. 20-30mins). Drain them immediately. - French Dressing
Combine the French Dressing ingredients in a jar and shake until combined.
After draining the potatoes, transfer to a large bowl and toss the French Dressing through gently. By adding the French Dressing in while the potatoes are hot, you allow the dressing to soak in more. Once added, let the potatoes cool completely before adding the creamy dressing and any add-ons. - Creamy Dressing
Once the potatoes are cooled, add in your add-ons and creamy dressing. Toss until com.
I like to leave the potato salad overnight as it deepens the flavour, but this is not necessary.
Christmas Potato Salad
Potato salad is a fantastic side for delicious Christmas main meals like Baked Ham, Roast Turkey, Whole Barramundi, a simple grilled Butterflied Chicken or the best Roast Pork with Crackling.
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Meal Prep Potato Salad
You can absolutely have this potato salad as a meal prep. You get the carb portion from the potatoes, the protein from the Greek yoghurt and there's even a couple of veggies in there to sweeten the deal.
If you want, you can always add in extra vegetables to suit your nutritional preferences. I would recommend spinach, capsicum or anything with a mild flavour (as the potato salad is already.
Potato salad will keep in the fridge for 4 to 5 days in an airtight container. Because it is packed full of protein from the Greek Yoghurt, you could have this as a meal prep throughout the week.
Frequently Asked Questions
I wouldn't recommend it as the texture will be very different. Mayonnaise is an emulsion, so it doesn't hold in the freezer. Potato salad keeps well in the fridge and will last about 5 days in an airtight container
YES! And I actually recommend making it the day before as it tends to amplify the flavour even more.
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Recipe
Simple Potato Salad Recipe
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Equipment
- large pot
Ingredients
- 1 kg (2 lb) potatoes, all-rounder, see Note 1
- 100 g (3 ½ oz) red onion, approx.1
- 100 g (3 ½ oz) small cucumber, approx.1
- 15 g (2 tablespoon) capers
- 200 g (7 oz) bacon, approx.3 rashers, diced
French Dressing
- 55 g (¼ cups) extra virgin olive oil
- 55 g (¼ cups) white wine vinegar
- 20 g (1 tablespoon) wholegrain mustard
- 20 g (1 tablespoon) dijon mustard
- 3 cloves garlic, crushed/grated
- 20 g (1 tablespoon) white sugar
Creamy Dressing
- 160 g (1 cups) Greek Yoghurt, see Note 2
- 100 g (½ cups) mayonnaise
- 30 g (2 tablespoon) horseradish cream
Instructions
Prepare ingredients
- Wash and slice the 1 kg (2 lb) potatoes into ¼s or ⅛s (depending how large you want your pieces).
- Dice: 100 g (3 ½ oz) red onion, 100 g (3 ½ oz) small cucumber, 200 g (7 oz) bacon.
- mince 3 cloves garlic and mix with 55 g (¼ cups) extra virgin olive oil, 55 g (¼ cups) white wine vinegar, 20 g (1 tablespoon) wholegrain mustard, 20 g (1 tablespoon) dijon mustard, 20 g (1 tablespoon) white sugar (French dressing)
- mix creamy dressing: 160 g (1 cups) Greek Yoghurt, 100 g (½ cups) mayonnaise, 30 g (2 tablespoon) horseradish cream.
Potatoes and bacon
- Add water to a large pot (not boiling) and place potatoes in (See Note 3)
- In the meantime, cook the bacon as you desire (I like mine crispy so I will do it on the pan over high heat)
- The potatoes will be cooked when you can pierce them with almost no resistance (after approx. 20 minutes). Drain them immediately.
French Dressing
- After draining the potatoes, transfer to a bowl and toss the French Dressing through gently.
- let the potatoes cool completely before adding the creamy dressing and any add-ons.
Creamy dressing
- Once the potatoes are cooled, add creamy dressing and 100 g (3 ½ oz) red onion, 100 g (3 ½ oz) small cucumber, 15 g (2 tablespoon) capers.
- Serve immediately or store in the fridge overnight for more in-depth flavour.
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