WHY HOMEMADE POTATO SALAD ALWAYS WINS
A traditional homemade potato salad recipe with simple ingredients, practical tips, and a vegan-friendly variation.
Cooking Tools
- 1 bowl large
Ingredients
- 1.2 kg Potatoes
- 3 whole Eggs - (omit for vegan version)
- 500 ml Mayonnaise - Waitrose or Vegan
- 3 medium Gherkins
- 1 medium Onion - do not use red
- 1 tsp Dijon mustard - Or English mustard
- splash Worcestershire sauce - (omit for vegan version)
- 1 tsp Ground caraway seeds
- 2 tsp Salt - divided(1 tsp for cooking potatoes, 1 tsp for seasoning)
- 1 tsp Black pepper - Fresh ground
Instructions
- Cook the potatoes in their skins in well-salted water. The key is not to overcook them, you want them tender but still holding their shape.1.2 kg Potatoes, 2 tsp Salt
- Boil the eggs for about 7 minutes, then cool them in cold water.3 whole Eggs
- Once the potatoes are done, drain them and let them cool completely. Peel and slice them into a large bowl. Use a potato salad slicer if you have one.
- Peel the onion, slice it in half, then slice it in half again, and cut thin slices across the grain. See note 1.1 medium Onion
- Add the onion to the potatoes along with the sliced eggs and chopped gherkins.3 medium Gherkins, 1 medium Onion, 3 whole Eggs
- Season generously with salt, black pepper, and ground caraway seeds, then stir everything gently.1 tsp Ground caraway seeds, 1 tsp Black pepper, 2 tsp Salt
- Add the mayonnaise (see note 2.) on top of the potato mixture. Add a heaped teaspoon of Dijon or Slovak mustard and generously splash in Worcestershire sauce.500 ml Mayonnaise, 1 tsp Dijon mustard, splash Worcestershire sauce
- Mix the mayonnaise, mustard, and Worcester sauce on top first, then gently fold everything together so the potatoes keep their shape.
- Refrigerate for about 3 hours before serving.
