Try this easy potato salad recipe, ready in around 30 minutes! With tomatoes, cucumber, olives, and mayo, it's perfect for summer picnics or family meals.
Quick Look: Potato Salad Recipe
What It Is: Easy potato salad with boiled potatoes, tomatoes, cucumber, radishes, olives, onion, mayonnaise, and fresh basil. Serves 4.
Why Make This Version: A fresh, colourful salad with crunchy vegetables and a tangy dressing, perfect for picnics, barbecues, or family meals.
Total Time & Prep: 35 minutes (15 minutes prep, 20 minutes cooking), plus at least 1 hour chilling.
Done When: The potatoes are tender but hold their shape, the dressing coats the ingredients evenly, and the salad is chilled.
Make Ahead: Prepare a day ahead and refrigerate in an airtight container. Add fresh basil and adjust the seasoning before serving.
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Want something simple yet delicious? Try my couscous salmon salad or this easy tuna rice recipe-they're quick to make and perfect for busy days. I love the smoky aroma of freshly grilled aubergine, which is the secret to my grilled eggplant spread. Pair it with a slice of freshly baked bread, and you're in for a treat. And if you're in the mood for something warm and comforting, check out this vegan salad recipe. I threw it together using pantry staples just before my weekly shopping, and it turned out amazing!
Here's another take on my potato salad recipe. And if you're looking for something equally fresh and quick, why not try my feta and tomato salad next time? It's one of those go-to dishes that's perfect when you're craving something light but still super satisfying-whether it's for lunch or a fuss-free dinner.
💗 Why This Recipe Works
✅ Ready in 30 minutes
✅ No-fuss ingredients (potatoes, veggies, mayo)
✅ Great for meal prep or gatherings
✅ Customizable (vegan? Swap mayo for a plant-based version!)
🥒 Ingredients
*See the recipe card for full information on ingredients and quantities.
- New potatoes: Use small, waxy potatoes like red or Yukon gold for their firm texture and ability to hold shape after boiling.
- Cherry tomatoes: Opt for sweet, juicy varieties. Halve or quarter them for easy mixing.
- English cucumber: Known for its thin skin and fewer seeds, it provides a refreshing crunch. Chop into small pieces.
- Olives: I used black olives but any type would work.
- Mayonnaise: For the best taste and texture, opt for a high-quality, creamy mayonnaise - or better yet, make it yourself! I've got two quick and easy recipes: one with boiled eggs for an oil-free, low calorie mayo recipe, and another using raw eggs for a classic 4-ingredient mayonnaise, both ready in minutes with a blender.
- Apple cider vinegar: Opt for raw, unfiltered apple cider vinegar for its tangy hint and health benefits.
♻️ Substitutions
- Potatoes: Stick with small, waxy varieties like red or Yukon gold for the best texture.
- Onion: If red onion is too strong, substitute with green onions or shallots for a milder taste.
- Tomatoes: Use grape tomatoes or diced Roma tomatoes if cherry tomatoes are unavailable.
- Cucumber: Persian cucumbers can be a good alternative to English cucumbers.
- Radishes: If you prefer a milder taste, try using thinly sliced carrots or celery for crunch.
- Olives: A substitute for olives in a potato salad could be capers, diced pickles, or chopped roasted bell peppers.
- Mayonnaise: For a vegan option, use vegan mayonnaise or make your own using ingredients like silken tofu or cashews.
- Apple cider vinegar: White wine vinegar or lemon juice can be used as substitutes for a different tangy kick.
- Fresh basil leaves: If you don't have basil, fresh parsley or dill can be used for a fresh herbal hint.
📖 Variations
- Classic Style - Add chopped hard-boiled eggs, celery, and Dijon mustard.
- German Style - Toss with crispy bacon, sautéed onions, and a warm vinegar-based dressing.
- Mediterranean - Mix in feta, cherry tomatoes, cucumbers, and Kalamata olives.
- Loaded Baked Potato - Add cheddar cheese, bacon, and green onions.
- Ranch Twist - Use a ranch dressing base and mix in turkey bacon and bell peppers.
- Sweet Potato Version - Swap regular potatoes for roasted sweet potatoes and add cranberries and pecans.
- Asian-Inspired - Toss with sesame dressing, snow peas, and shredded carrots.
💭 Expert Tips
🔹 Boil potatoes just until tender - keeps them firm.
🔹 Season while warm - maximises flavour.
🔹 Chill before serving - tastes even better!
Storage and leftovers
- Refrigeration: Store your potato salad in an airtight container and keep it in the refrigerator. It will stay fresh for up to 3-4 days.
- Freezing: Potato salad doesn't freeze well because the mayonnaise and vegetables can become watery and lose their texture. It's best to consume it fresh.
- Serving Leftovers: If the potato salad seems dry after being stored, mix in a little more mayonnaise or a splash of vinegar to refresh it. Stir well before serving.
- Avoid Room Temperature: Don't leave potato salad at room temperature for more than 2 hours to prevent bacterial growth. Always refrigerate leftovers promptly.
❓Potato Salad FAQs
To avoid watery potato salad, let the boiled potatoes cool completely before mixing them with other ingredients. Drain them well to remove excess moisture. Using starchy potatoes like Russets instead of waxy ones can also help.
Waxy potatoes like Yukon Gold or red potatoes hold their shape well after boiling, making them ideal for potato salad. They also have a creamy texture and don't crumble as easily.
Potato salad tastes even better when made ahead because the flavours have more time to meld. Prepare it up to a day in advance and store it in the refrigerator in an airtight container.
Potato salad should not be left out for more than two hours. If you're serving it outdoors in warm weather, keep it on ice to maintain a safe temperature.
If your potato salad lacks flavour, try adding more seasoning. Salt, pepper, a splash of vinegar or pickle juice, or fresh herbs like dill or parsley can instantly boost its taste.
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📖 Recipe
Quick and Easy Potato Salad
Video
Equipment
- Mixing bowl
- Measuring Spoons
Ingredients
- 1 lb new potatoes boiled and peeled
- 1 large onion sliced julienne-style
- 8.8 oz cherry tomatoes halved or quartered
- ½ large cucumber chopped
- 4 radishes thinly sliced
- ½ cup olives
- 3 tablespoon mayonnaise or vegan mayo for a vegan option
- Salt and pepper to taste
- 2 tablespoon apple cider vinegar
- Fresh basil leaves for garnish
Instructions
- Wash the potatoes thoroughly to remove any dirt. Place them in a pot of salted water and bring to a boil. Cook the potatoes until they are tender when pierced with a fork. This usually takes about 15-20 minutes, depending on the size of the potatoes.1 lb new potatoes
- Once the potatoes are cooked, drain them and let them cool slightly. Peel the skin off the potatoes and cut them into bite-sized pieces. Transfer the potatoes to a large mixing bowl.
- Slice the onion into julienne-style strips and add it to the bowl. Sprinkle some salt over the onion and rub it with your hand until it softens. Add some water into the bowl, give it a stir, and squeeze out the excess water. Add it to the bowl with the potatoes.1 large onion
- Add the halved cherry tomatoes, chopped cucumber, thinly sliced radishes and the olives to the bowl with the potatoes.8.8 oz cherry tomatoes, ½ large cucumber, 4 radishes, ½ cup olives
- Add the mayonnaise to the vegetables, season with salt and pepper, and drizzle in the vinegar. Start with one tablespoon of vinegar, mix everything together, and give it a taste. If you prefer a tangier flavor, add the second tablespoon. Mix thoroughly to combine, ensuring the dressing coats every ingredient evenly. Gently toss to keep the vegetables intact while blending all the flavors together.3 tbsp mayonnaise, Salt and pepper to taste, 2 tbsp apple cider vinegar
- Taste the potato salad and adjust the seasoning if needed. Add more salt, pepper, or vinegar according to your taste preferences.
- Once the flavors are well combined, cover the bowl and refrigerate the potato salad for at least 1 hour to allow the flavors to meld together and for the salad to chill.
- Before serving, give the potato salad a final stir. Garnish with fresh basil leaves for added freshness and presentation.Fresh basil leaves for garnish
- Serve the potato salad chilled as a side dish or as part of a picnic or barbecue spread. Enjoy!
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Notes
- For best results, use waxy potatoes like Yukon Gold or red potatoes; they hold their shape well after boiling.
- To save time, boil and peel the potatoes a day ahead and store them in the fridge until ready to use.
- Adjust the tanginess by adding apple cider vinegar gradually; taste as you go to suit your preference.
- For a creamier texture, increase the mayonnaise by 1-2 tablespoons, or substitute with Greek yogurt for a lighter option.
- Let the salad chill for at least 1 hour before serving to allow the flavors to meld together.
- Garnish with fresh basil just before serving to maintain its vibrant color and freshness.
- This salad can be made a day ahead, but add the basil and adjust seasoning right before serving.
- For a vegan version, use vegan mayonnaise and ensure all other ingredients are plant-based.
- Customize with additional veggies like bell peppers, celery, or avocado for extra flavor and texture.
- Store leftovers in an airtight container in the fridge for up to 2 days; stir well before serving again.
Elaine says
I am a big potato salad fan and love trying new recipes for it. This one is a winner because it's quick and easy to make and really tasty too!
Swathi says
This is easy potato salad I have made wtice already so good.
Val says
I really liked the mix of tomatoes, cucumber, and olives in this. It was perfect alongside grilled chicken for dinner!
Ana says
This potato salad felt so fresh and colorful. I really enjoyed all the different textures from the potatoes, crunchy vegetables, and olives, and the tangy dressing brought everything together beautifully.
Amy Dong says
It was flavorful, comforting, and surprisingly easy to prepare in just 30 minutes!