How to make potato salad

A side of potato salad is an essential at every barbecue or summer dinner party to accompany those burgers, hot dogs and kebabs. That cooling, creamy sauce pairs perfectly with tender, fluffy potatoes. Discover the ingredients you’ll need to whip up your own, or pick up one of our handy, ready-to-eat potato salads in store for a quick bite.

A classic potato salad is a cold side dish made with boiled potatoes, a creamy dressing, and chopped veggies and herbs. The great thing about potato salad is that you can customise the recipe to include your favourite ingredients. Whether you like a classic combo or a cheesy twist, like in our brand-new Cornish Cruncher Potato Salad with tangy pickled red onions, there’s a potato salad flavour riff for everyone.

There are a few staple ingredients you’ll need to include:

1. Cut your potatoes into small pieces (if you’re using large potatoes, peel them first), then add them to a large pot of cold, salted water. Bring the water up to a boil and simmer for 10 minutes or until fork-tender.

2. Prepare your dressing by mixing the mayonnaise, sour cream, vinegar, herbs and veggies together. Season with a dash of salt and pepper.

3. Drain the potatoes and cool until room temperature, then fold into the dressing. For the best result, cover and chill for one hour before serving.

Fire up the grill with our brilliant barbecue recipes accompanied by a delicious potato salad. Discover new ways to jazz up this classic dish, like our super simple tzatziki potato salad, using just three ingredients.

• Make it vegan – Simply swap the mayo and sour cream for vegan alternatives, like our Plant Kitchen Vegan Mayonnaise, made with rapeseed oil and broad bean protein.

• Keep it hot – After boiling the potatoes, mix with your leafy herbs while still warm to help wilt and soften them, and in turn, allow the potatoes to absorb their flavour.

• Prep ahead – You can prep your potato salad the night before a big event and keep it covered in the fridge overnight.