How to make Easy Potato Salad
Try our Easy Potato Salad Recipe featuring tomatoes, cucumber, onions, olives, mayo, and fresh basil. This simple and delicious dish is perfect for summer picnics or family gatherings. Whip it up in no time and savour the fresh flavours!
I love whipping up quick, restaurant-quality dishes that are easy to make and taste amazing. With simple ingredients, I can create delicious meals for my family. Sharing homemade meals creates special memories that last.
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Watch Us Make The Recipe
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Expert Tips
Cook Potatoes Perfectly: Boil until tender but firm. Test with a fork for the right texture.
Season Warm Potatoes: Add salt and vinegar while the potatoes are warm to enhance taste.
Chill Before Serving: Refrigerate for at least an hour to let flavours meld.
Why youโll love this recipe
Youโll love this quick and easy Potato Salad recipe because it takes just 15 minutes to prep and is ready in no time. The delicious combination of potatoes, tomatoes, cucumber, olives, onion, mayo, and fresh basil creates a refreshing, tasty dish.
Itโs also nutritious, packed with vitamins from fresh ingredients. This recipe is versatile, making it perfect for summer picnics, family gatherings, a side dish or for any meal of the day. Plus, itโs family-friendly, with simple ingredients and great taste that everyone will enjoy.
Ingredients
New potatoes: Use small, waxy potatoes like red or Yukon gold for their firm texture and ability to hold shape after boiling.
Red onion: Adds a mild, slightly sweet taste and vibrant colour. Slice it julienne-style for a nice crunch.
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.
Radishes: Choose firm, fresh radishes for a peppery bite and bright colour. Thinly slice them.
Olives: I used black olives but any type would work.
Mayonnaise: Use a high-quality, creamy mayonnaise for the best taste and texture or why not make it at home, see below a simple recipe for homemade mayonnaise.
Salt and pepper: Use sea salt and freshly ground black pepper.
Apple cider vinegar: Opt for raw, unfiltered apple cider vinegar for its tangy hint and health benefits.
Fresh basil leaves: Go for bright green, aromatic basil leaves to garnish.
Quick homemade mayonnaise recipe
Ingredients:
- 1 egg yolk
- 1 teaspoon Dijon mustard
- 1 tablespoon lemon juice or white vinegar
- Salt and pepper to taste
- 1 cup vegetable oil
Instructions:
- In a bowl, whisk together the egg yolk, Dijon mustard, lemon juice or vinegar, salt, and pepper until well combined.
- While whisking continuously, slowly drizzle in the vegetable oil, a few drops at a time at first, until the mixture begins to emulsify and thicken.
- Continue adding the oil in a steady stream, whisking constantly, until all the oil is incorporated and the mayo is thick and creamy.
- Taste and adjust seasoning if needed.
- Store homemade mayo in a sealed container in the refrigerator for up to one week.
Enjoy your quick homemade mayo in salads, sandwiches, or as a dip!
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 donโt have basil, fresh parsley or dill can be used for a fresh herbal hint.
These substitutions ensure your potato salad remains delicious and accommodates various dietary preferences.
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Recipe variations to explore
Potato salad is a versatile dish that can be customized in various ways to suit different tastes and preferences. Here are some recipe variations for potato salad:
Classic Potato Salad: Boil peeled potatoes until tender, then cool and dice them. Mix with chopped hard-boiled eggs, diced celery, minced onions, and a dressing made from mayonnaise, Dijon mustard, vinegar, salt, and pepper.
German Potato Salad: Cook sliced potatoes until tender, then drain and keep warm. In a skillet, cook bacon until crispy, then remove and crumble. In the bacon drippings, sautรฉ sliced onions until soft. Combine the potatoes, onions, bacon, and a dressing made from apple cider vinegar, sugar, Dijon mustard, salt, and pepper.
Loaded Baked Potato Salad: Roast diced potatoes until golden brown and crispy. Mix with crumbled cooked bacon, shredded cheddar cheese, chopped green onions, and a dressing made from sour cream, mayonnaise, salt, and pepper. Serve chilled or at room temperature.
Mediterranean Potato Salad: Boil diced potatoes until tender, then cool. Combine the potatoes with sliced cherry tomatoes, diced cucumbers, Kalamata olives, crumbled feta cheese, chopped red onions, and a dressing made from lemon juice, olive oil, minced garlic, dried oregano, salt, and pepper.
Ranch Potato Salad: Boil cubed potatoes until tender, then cool. Mix with cooked and crumbled turkey bacon, diced red bell peppers, chopped green onions, and a dressing made from a combination of ranch seasoning mix, sour cream, mayonnaise, salt, and pepper.
Sweet Potato Salad: Roast cubed sweet potatoes until tender and slightly caramelized. Toss with dried cranberries, chopped pecans, diced red onions, and a dressing made from maple syrup, Dijon mustard, apple cider vinegar, salt, and pepper.
Asian-Inspired Potato Salad: Boil diced potatoes until tender, then cool. Combine with sliced snow peas, shredded carrots, sliced green onions, chopped cilantro, and a dressing made from rice vinegar, soy sauce, sesame oil, honey, minced ginger, and minced garlic.
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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: Donโt leave potato salad at room temperature for more than 2 hours to prevent bacterial growth. Always refrigerate leftovers promptly.
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If youโre looking for quick and delicious salad ideas, weโve got you covered! Check out these mouthwatering recipes that are both easy to prepare and incredibly satisfying:
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Quick and Easy Potato Salad
Equipment
- Large pot: For boiling the potatoes.
- Colander: To drain the boiled potatoes.
- Cutting board: For chopping and slicing vegetables.
- Sharp knife: To cut the potatoes, onion, tomatoes, cucumber, and radishes.
- Mixing bowl: For combining all the ingredients.
- Wooden spoon or spatula: For mixing the salad.
- Measuring spoons: To measure mayonnaise, vinegar, salt, and pepper.
Ingredients
- 500 g new potatoes boiled and peeled
- 1 large onion sliced julienne-style
- 250g cherry tomatoes halved or quartered
- 1/2 large cucumber chopped
- 4 radishes thinly sliced
- ยฝ cup olives
- 3 tbsp mayonnaise vegan mayo for the vegan option
- Salt and pepper to taste
- 2 tbsp 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.
- 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.
- Add the halved cherry tomatoes, chopped cucumber, and thinly sliced radishes to the bowl with the potatoes.
- In a small bowl, combine the mayonnaise, salt, pepper, and apple cider vinegar. Mix well until all the ingredients are thoroughly combined.
- Pour the dressing over the potato and vegetable mixture. Gently toss everything together until the dressing evenly coats all the ingredients.
- 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.
- Serve the potato salad chilled as a side dish or as part of a picnic or barbecue spread. Enjoy!
