Want a delicious creamy potato salad without the hassle? Then you are going to love this easy peasy recipe – just 6 ingredients and 10 minutes hands-on time is all it takes. But the result is utterly delicious! Perfect for picnics, barbecues, potlucks and buffets… or any time you want a super simple potato salad.
The perfect potato salad
Sometimes I feel a little like Goldilocks when I create recipes… It can take an awful lot of tweaking and fiddling to get it so a recipe is ‘just right’. I am always trying to find the perfect balance between ‘easy’ and ‘foodie’ – the best possible tasting recipe for the minimum amount of effort I can get away with.
Well… it might have taken quite a few Goldilocks moments to achieve the perfect potato salad recipe (My little band of taste testers tested multiple variations – and this was the unanimous favourite!), but I am VERY happy with the result: creamy but not to creamy, and beautifully balanced with just the right amount of celery, spring onions and fresh parsley.
A wonderfully easy recipe
Best of all this delicious Creamy Potato Salad is super easy to make!
All you need to do is cook and cool new potatoes. Meanwhile, mix mayonnaise, apple cider vinegar, salt and pepper in a large bowl. Then add celery, spring onions, the cooked new potatoes and parsley, and stir to combine. That’s it!
What to serve with Easy Creamy Potato Salad?
This easy peasy potato salad makes a great side dish for simply grilled fish or meat. It also makes a very delicious accompaniment to smoked salmon and/or cooked prawns.
It also makes a great addition to a salad buffet, featuring lots of different salads. I particularly love this potato salad paired with my Fruity Couscous Salad, Classic Hummus, pittas and a green salad – a deliciously simple summery lunch or supper.
It’s also perfect for picnics, barbecues, and potlucks… or any time you want a super simple potato salad!
What to drink with Easy Creamy Potato Salad?
As potato salad is usually a side dish, I recommend you choose a wine that matches your main.
However, if you want to make this Easy Creamy Potato Salad the star if the show, I recommend serving it with a crisp Italian white like Soave or Gavi. Alternatively try an unoaked Chardonnay or Chenin Blanc.
If you are serving this Creamy Potato Salad as part of a buffet with lots of different salads, then a crisp Sauvignon Blanc or a fruity rosé are both good bets, as they are good all-rounders that will happily pair well with lots of different salads.
Make it your own!
There are lots of great ways you can adapt this recipe and make it your own. You could:
- Use dill or chives instead of (or as well as) the parsley
- Add a little Dijon mustard to your mayo
- Add capers and/or olives and/or hard boiled eggs
- Use finely diced shallots or red onion instead of the spring onions
- Add extra veg, like peas, sweetcorn and/or diced red (bell) pepper
(Did you adapt this recipe? I’d love to hear what you did! Let me know in the comments below.)
Can you eat leftover potato salad?
Absolutely! Potato salad is the perfect ‘make ahead’ recipe. In fact, it’s one of those recipes that tastes even better the next day.
Put any leftover (or ‘made ahead’) potato salad in a lidded container and place in the fridge, where it will keep for up to 3 days.
Can you freeze potato salad?
No, potato salad does not freeze well.
If you like this recipe…
…you might also like:
Easy Creamy Potato Salad
- 800 g new potatoes any new / waxy / baby variety will work – I used Redmere Farms Baby Potatoes from Tesco, halved or quartered, depending on size. (Each piece should be approx. 20g)
- 8 tablespoons good quality mayonnaise (I use Hellmann’s)
- 2 tablespoons apple cider vinegar
- Salt and black pepper to taste (I use ½ teaspoon salt and ¼ teaspoon black pepper)
- 4 sticks celery sliced
- 4 spring onions (AKA scallions) finely sliced
- 20 g fresh parsley finely chopped
- Place the new potatoes in a large saucepan and cover with boiling water, bring back to the boil and simmer for 15 minutes or until just tender. (Do not overcook or they will start falling apart!)
- Meanwhile, place the mayonnaise, apple cider vinegar, salt and pepper in a large bowl and stir well to combine.
- Add the sliced celery and spring onions to the mayonnaise mixture and stir again.
- When the potatoes are cooked, drain in a colander and tip back into the saucepan. Fill the saucepan with cold water from the tap and drain again. Repeat until the potatoes are cool. (Alternatively, you can cook the potatoes earlier in the day and allow them to cool to room temperature.)
- When the potatoes are cool, tip them into the mayonnaise mixture and stir to combine. Add the chopped parsley and stir again.
- Serve immediately or refrigerate until needed.
- Not suitable for freezing.
- Nutrition information is approximate and meant as a guideline only.
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