Soups & Salads

Potato Salad

Ready to spice up your salad repertoire? Delicious Potato Salad is here! 🥔✨This recipe features tender baby potatoes, bursting with flavour, tossed with crisp spring onions and a delightful sprinkle of fresh dill. A touch of mayonnaise creates a light and creamy dressing that elevates every bite.

Course Salads
Servings 4 persons
Preparation Time 10 minutes
Cook Time 10 minutes

Ingredients for the Potato Salad
(1 cup = 200 ml; 1 tbsp = 15 ml)

8 – 10 slices Baby potatoes
2 – 3 tbsp Finely chopped spring onions
2 – 3 tbsp Celery stalks finely chopped
½ cup Fresh dill leaves finely chopped
½ cup Pickled gherkins, chopped
½ cup Parsley leaves, chopped (optional)
3 – 4 tbsp Mayonnaise
6 – 8 Olive oil
Lemon juice
Salt to taste
½ cup Pepper to taste

Instructions for the Ingredients for the Potato Salad

1. Wash the baby potatoes really well to get all the dirt off. Boil in salted water until the potatoes are cooked. (They should have a bite and not be too mushy). Immediately soak them in ice cold water for a few minutes. Drain and dry completely on a tea towel.
2. Cut the potatoes into 2 halves. Add the gherkins, spring onions, dill, parsley, celery and mix well.
3. In a bowl, prepare the dressing. Add in mayonnaise, olive oil, mustard, lemon juice, salt and pepper.
4. Mix the dressing to the potato mixture and mix well. Chill for 1 – 2 hours. Serve chilled.


1.You can add ½ cup mayonnaise, ½ cup hung curd or sour cream to the above dressing instead of using the full cup of mayonnaise.

2.Instead of olive oil, you can flavor the above with truffle oil to impart a good truffle flavor.

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