Classic Potato Salad (serves 6)

  • 1kg waxy potatoes (Kipfler, Nicola, Dutch cream — not floury varieties)
  • 3/4 cup (180g) good quality mayonnaise
  • 1 tablespoon Dijon mustard
  • 2 tablespoons white wine vinegar (divided)
  • 3 stalks celery, finely diced
  • 4 spring onions, finely sliced
  • Small bunch fresh dill or parsley, chopped
  • Salt and pepper
  • 3 hard-boiled eggs, roughly chopped (optional)
  1. 1

    Choose the right potatoes

    Waxy potatoes (low starch) hold their shape and have a firm texture — they do not fall apart in the dressing. Floury potatoes (Sebago, Russet, King Edward) turn to mush. Kipfler and Dutch cream are the best varieties for potato salad.

  2. 2

    Boil whole until just tender

    Boil potatoes whole in well-salted water. Test with a knife at 15–20 minutes — it should slide in easily but not fall apart. Overcooked potatoes absorb too much water and become watery and mealy in the salad.

  3. 3

    Season hot potatoes with salt and vinegar

    This is the key step most recipes skip. While the potatoes are still hot, drain them, slice into bite-sized chunks and immediately toss with 1 tablespoon of vinegar and a generous pinch of salt. Hot potatoes absorb the seasoning into their flesh — cooled potatoes just get a surface coating.

  4. 4

    Cool to room temperature

    Let the seasoned potatoes cool to room temperature before adding mayonnaise — adding mayo to hot potatoes causes it to separate and become greasy.

  5. 5

    Make the dressing

    Whisk together mayonnaise, mustard, remaining vinegar, salt and pepper. Taste — it should be well-seasoned, slightly tangy and creamy.

  6. 6

    Combine gently and refrigerate

    Add potatoes, celery, spring onion and herbs to the dressing. Fold gently — do not stir aggressively or the potatoes break up. Fold in eggs if using. Refrigerate for at least 1 hour before serving — it improves significantly as it sits.

Make aheadPotato salad is better the next day. Make it up to 24 hours ahead and refrigerate. It may need a little extra mayo stirred through before serving as the potatoes absorb the dressing overnight.

Frequently Asked Questions

Either the potatoes were overcooked (absorbed too much water), not drained and dried well enough before dressing, or the mayo was added while potatoes were still warm. Let potatoes steam dry after draining, season hot, cool completely, then dress.
Yes — a vinaigrette-dressed potato salad (German-style) uses olive oil, vinegar, mustard, onion and herbs instead of mayo. Dress the hot potatoes in the vinaigrette directly — they absorb it beautifully. No cooling required and it keeps well at room temperature, making it better for picnics.