Traditional British Potato Salad Recipe

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The humble potato salad: a staple at picnics, barbecues, and potlucks everywhere. But while variations abound, the traditional British potato salad holds a special place in the hearts (and stomachs) of many. This creamy, tangy, and satisfying side dish is surprisingly simple to make, yet bursting with flavor.

This recipe takes you through the steps of creating a classic British potato salad, perfect for any occasion.

Classic Potato Salad
Classic Potato Salad


1 kg potatoes (Maris Piper or King Edward recommended)

  • 300g mayonnaise
  • 150g frozen peas
  • 100g chopped cucumber (optional)
  • 2 spring onions, finely chopped
  • 2 tablespoons chopped fresh chives (or 1 tablespoon dried chives)
  • 2 tablespoons chopped fresh mint (optional)
  • 1 tablespoon Dijon mustard
  • 2 tablespoons white wine vinegar
  • Salt and freshly ground black pepper, to taste
  • Directions:

    1. Boil the potatoes: Wash the potatoes thoroughly. Place them in a large pot, cover with cold water, and bring to a boil. Reduce heat and simmer for 15-20 minutes, or until fork-tender. Drain the potatoes thoroughly and let them cool slightly.

    2. Prepare the vegetables: While the potatoes are cooling, thaw the frozen peas according to package instructions. Dice the cucumber (if using) and finely chop the spring onions, chives, and mint (if using).

    3. Cut the potatoes: Once cool enough to handle, cut the potatoes into bite-sized pieces. You can cube them, dice them, or even mash them slightly for a more rustic texture.

    4. Make the dressing: In a medium bowl, whisk together the mayonnaise, Dijon mustard, white wine vinegar, salt, and pepper.

    5. Combine everything: In a large serving bowl, gently combine the cooked potatoes, peas, cucumber (if using), spring onions, chives, and mint (if using).

    6. Pour the dressing: Add the dressing to the potato mixture and fold everything together carefully, making sure the dressing coats all the ingredients evenly.

    7. Chill and serve: Cover the bowl and refrigerate the potato salad for at least 30 minutes, or up to overnight, to allow the flavors to meld. Serve chilled and enjoy!

    Nutrition Facts (per serving):

    This recipe yields approximately 8 servings. Please note that these are approximate values and may vary depending on the specific ingredients you use.

    Calories: 300

  • Fat: 15g
  • Saturated Fat: 4g
  • Cholesterol: 30mg
  • Sodium: 300mg
  • Carbohydrates: 35g
  • Fiber: 3g
  • Sugar: 5g
  • Protein: 5g
  • Conclusion:

    The beauty of this traditional potato salad lies in its simplicity. With a handful of pantry staples and fresh ingredients, you can create a delicious side dish that complements any meal. Whether you’re looking for a crowd-pleaser for a summer gathering or a comforting side dish for a weeknight dinner, this potato salad is sure to become a go-to recipe.

    Frequently Asked Questions (FAQs):

    1. Can I use a different type of potato?

    Yes, you can! While Maris Piper and King Edward potatoes are traditionally used for their creamy texture, other waxy potatoes like Yukon Gold or Charlotte will also work well.

    2. Do I have to use mayonnaise?

    Mayonnaise is the classic choice for potato salad dressing, but if you’re looking for a lighter option, you can use a mixture of Greek yogurt and mayonnaise or even a light sour cream.

    3. Can I add other ingredients to this recipe?

    Absolutely! This is a very basic recipe, so feel free to personalize it with your favorite additions. Chopped celery, red onion, chopped hard-boiled eggs, or even a sprinkle of grated cheese are all popular variations.

    4. How long does leftover potato salad last?

    Store leftover potato salad in an airtight container in the refrigerator for up to 3 days.

    5. Can I make this potato salad vegan?