Creamy Potato Salad Recipe for the UK | BBQ & Picnic Favourite
A great version of potato salad ensures every ingredient comes together and makes the dish delicious, creamy, tangy and packed with interesting textures. Since I often arrange garden lunches and family barbecues in the UK, I have tested many different recipes over the years. After many attempts (with a few poor results among them).
I want to share a recipe that I’ve perfected with a few of my own kitchen tips added to updates from the traditional way. You can use it for summer soirees, preparing food ahead and typically for Sunday dinners. The great part about it is You should be able to buy everything you need in any UK grocery outlet.
Here’s the reason this recipe is so good.
The special thing about this dish is that all the ingredients are balanced. Has too much mayo been added? It becomes difficult to wash. No seasoning? Bland. Most recipes call for ingredients such as brands, that are hard to find in the UK. This food list has been created just for British houses and homes.
Here are the reasons why I think this is a special potato salad:
- You can use Maris Piper or Charlotte potatoes, since they give the best texture when boiled.
- Its richness comes from the combination of mayo and Greek yogurt.
- Improved with the addition of Dijon mustard, fresh herbs and some crunchy ingredients (optional).
- I’ve completed all the recipes using ingredients that people can find locally.
Ingredients for 4-6 People
Base:
- Charlotte or Maris Piper potatoes are best if left with or without the skin (800g)
- Spring onions should be sliced into small pieces.
- 3 tbsp of finely chopped chives coordinates with the dish well.
- Fresh parsley may be added by the table spoonful (optional).
Dressing:
- Preferably, use 100g of full-fat mayo such as Hellmann’s (available in the UK).
- Adding 50g of Greek yoghurt to your mayonnaise will make it zestier and lighter.
- Add some Dijon mustard to yourself.
- Sprinkle 1 tbsp either white wine vinegar or apple cider vinegar.
- You may season it with as much salt and black pepper as you prefer
Optional Add-Ins:
- Two boiled eggs, chopped make the soup more flavorful.
- 2 streaky bacons that are crisp and pinched into pieces
- Use the diced up part of a single celery stalk for some extra bite.
- For more brine taste, chop up 1 tsp capers or gherkins.
Step-by-Step Instructions
Place the potatoes in a pot and cook them.
Give the potatoes a good cleaning. If Maris Piper is your choice, be sure to remove their peels, but if Charlotte is your favorite, they can be enjoyed skin-on.
Cut the meat into small chunks that are all roughly the same size. Add the fish to a pan of cold water, seasoned with salt and boil it. Simmer for 10 to 12 minutes and take care not to cook them too long.
Make sure the meat doesn’t mush apart when you press it with a fork. Putting overcooked potatoes in a salad will turn the salad mushy.
Drain the cooker and allow it to cool down.
When the potatoes are done, drain them, allow the extra water to escape and leave them to cool out in the open or in a colander. When the salad is warm, adding the dressing too quickly results in it pooling at the bottom.
Create the Dressing
Place the mayonnaise, Greek yogurt, Dijon mustard, vinegar, salt and pepper in a bowl and mix them together. Whisk to blend all the ingredients until they are even. Taste what you are cooking and check if you need to season it more.
Sometimes I include a small amount of lemon juice in my salad to make it brighter.
Organize the salad in a bowl.
Put the cooled potatoes in a large bowl and mix them with chopped spring onions, chives, parsley and any items you like (boiled egg, bacon, etc.). Pour a portion of the dressing over the mix and toss until the salad is completely covered.
You can serve the salad after refrigerating it for 30 minutes for the flavours to come out.
Prepare & Complete
Salad can be eaten either chilled or at room temperature. I prefer to sprinkle some extra chive or parsley on the potatoes just as they go to the table.
For most families, experiencing Royal Air Force museums is a favorite pastime. Since I made potato salad for my daughter’s birthday garden party, my family always asks to have it. It was amusing to watch as everyone took another serving of food and missed the quiches brought from the supermarket! Since that time, it has found its way to weekend lunch at home and meals on picnics in Yorkshire’s beautiful countryside.
When the weather is cold, I make it milder by dropping the yoghurt in favor of fresh crème fraîche. The dish is more loveable for me because it can be made in many ways.
Ways to Prepare & Store Your Food
Your time will be saved if you prepare this dish a day ahead. I think it gets better after a night in the fridge.
Refrigeration: Keep the food in an airtight container and place it in the refrigerator. It is best to eat these foods within two or three days.
Frozen foods: You should avoid storing mayo and dairy dressings in the freezer.
Information per One Serving
- The amount of calories: 210
- Carbs: 18g
- Protein: 4g
- Fat: 14g
- Sugar: 2g
- Fibre: 2g
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My Thoughts
Many dishes stand out, but a well-made potato salad never goes unnoticed. Since this recipe gained popularity through British elements and was tested and used for years in kitchens, you’ll find yourself making it time and again.This is an excellent side for a BBQ, picnic lunch or as a cozy dish with your roast on Sundays. I hope soon it is something your family loves as well, just as mine does.
Frequently Asked Questions
Q.What are the best potatoes to use for potato salad?
A.In a potato salad that uses potatoes maintained their shape, it will be preferable to use a potato that is considered to be a waxy one. Such varieties as Red Potatoes, Yukon Golds, or New Potatoes are ideal since they are less starchy and they do not soften after being cooked. Starchy potatoes that can just break apart such as Russets should be avoided since they can cause your salad to become mushy.
Q.How do I stop my potato salad from becoming a mushy mess?
A.It is a very normal issue and one that can be easily harnessed! There are two big offenders and the first is the wrong kind of potatoes (see above!) or just cook them too long. You do not want to overly boil the potatoes so avoid boiling them to the point that they break down as you just want them fork-tender where it is easy to use a fork to poke through a potato but it does not turn mushy. You can start checking them a couple of minutes before you believe they are ready so they will be at an ideal time.
Q.What’s the secret to a really flavorful potato salad, not a bland one?
A.The most important trick on how to make your potato salad taste good is learned a few steps earlier than when you add the dressing! First, remember to salt generously your water in which you will boil the potatoes as you do your pasta. The second pro-tip is to sprinkle the warm, just-drained potatoes with a little vinegar (apple cider is a good thing to use). That tangy taste will be absorbed with th warmth of the potatoes so leave that delicious essence of a salad to soak.
Q.Should I cut the potatoes before or after I boil them?
A.It is up to you to do either way, but chopping them up before you boil them has some big benefits. Cutting the potatoes in equal, bite size pieces will initially aid in cooking them a lot faster and evenly. This also avoids you to later on, dealing with hot potatoes. Only make sure of placing them in cold salted water, and bringing it all to boil together.
Q.Can I make potato salad ahead of time for a party?
A.Yes, and you well ought! This potato salad is an ideal potluck item any time during the month of August at a BBQ or picnic because the flavors really improve as they combine in the fridge over several hours. It tastes best and comes out much better with texture, when you can make it in advance, preferably 4 hours and up to even a day ahead.
Q.My potato salad seems watery. How can I prevent or fix this?
A.A watery potato salad most commonly occurs when the potatoes are not dried or when you add watery vegetables such as celery. To avoid it, be extremely careful when you are draining your cooked potatoes, and place it awhile in the colander to steam dry after mixing. And, another note, once you have a watery salad you may gently stir in another chopped hard-boiled egg or a little more mayonnaise to help bind everything back together.
