Name: Easy Potato Salad - Printable Recipe
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4
Cuisine: English
Ingredients: Medium Saucepan; Large Mixing Bowl; 650 g New Potatoes, Halved; 50 ml Vegetable Stock; 4-5 Spring Onions, Sliced; 1 tbsp Fresh Parsley, Chopped; 5 tbsp Mayonnaise; 2 heaped tsp Honey Mustard; Salt

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When you need a knock out side dish that will leave your guests wanting more – you need my ultimate easy potato salad recipe! Filled to the brim with flavourful seasonal vegetables, this mega simple to make salad is going to knock that boring, stodgy version everyone else makes right out of the park.

Encompassing those beautiful new potatoes and pungent spring onions (both in season right now) plus my secret weapon – honey mustard, this potato salad recipe is one you definitely need in your arsenal leading up to Summer!

Speaking of – you should add these EPIC homemade wedges and bad boy Bombay Aloo to that armoury too. Just think of all those BBQ invites you’re definitely going to get when word spreads about your absolutely incredible potato salad!

Everyone loves a good potato salad, no matter the variation. Whether it’s a red skin potato salad or this super easy version, it’s a winner on all levels!

It can be as healthy or as unhealthy as you like, you can easily change the flavour to suit everyone and you can pretty much guarantee that not one morsel will go to waste.

Just like my Mum’s easy caprese salad, it’s a sure-fire crowd pleaser plus it’s easy on the purse strings! Always an added bonus. Dishes like this are great for the ‘waste not want not’ attitude too as you can literally throw whatever you have into it (all those leftover vegetables and condiments in the fridge) and make a beautiful potato salad.

The Mr used to be the potato salad maker in our house and I knew I’d have a hard job beating his handy work. I’m proud to say that I think I’ve done it though!

In my humble and honest opinion, I believe it’s down to the vegetable stock and honey mustard. They just take this easy potato salad recipe to a whole new level. I mean seriously, like OMG WOW whole new level! You definitely need to give it a go and see for yourself – I promise you won’t regret it!

Potato Salad with Spring Onion Recipe Tips

Use seasonal ingredients. Seasonal means they are at their best. With dishes like this, the ingredients are the star of the show. Let them shine!
Serve it freshly made. Potato salad can be kept covered in the fridge for a couple of days but once you’ve tasted it straight after it’s been made – I promise you will never chill another batch!
Add the sauce while the potatoes are still nice and warm. They absorb all that lovely flavour and it really makes it taste wonderful.
Don’t overcook your potatoes. Only boil until they are tender, not soft. If they are too soft, they will fall apart when you mix in the other ingredients. No one likes a mushy potato salad!
Don’t forget to season! My perfect seasoning method for potato salads is to salt the water you boil them in and salt the sauce before you mix it through the potatoes. That way, you don’t have to over mix the final dish and potentially ‘mush’ your potatoes.

The Ultimate Easy Potato Salad – Step by Step Picture Recipe

Here is what you will need to serve 4 as a side.

Ingredients

650g New Potatoes, Halved
50ml Vegetable Stock
4-5 Spring Onions, Sliced
1 tbsp Fresh Parsley, Chopped
5 tbsp Mayonnaise
2 heaped tsp Honey Mustard
Salt

Essential equipment

Medium Saucepan
Large Mixing Bowl

Instructions

Put the halved potatoes into a medium saucepan and cover with cold water. Sprinkle in a generous helping of salt then set the pan over a high heat and bring up to the boil.

When it has come up to the boil, cook stirring occasionally for 12-15 minutes until tender. Don’t overcook them so they’re too soft – you still want them to easily hold their shape without going mushy. When cooked, carefully drain the potatoes.

If your potatoes were quite long, while they’re still hot, slice them into smaller rounds. Can’t handle the heat? Pop a rubber dish washing glove on to hold them while you do it.

Put them all into a large bowl then pour over the hot vegetable stock and leave to cool slightly for 10 minutes.

While the potatoes are still warm, add in the sliced spring onions, chopped parsley, mayonnaise, honey mustard and a good sprinkling of salt.

Boiled Potatoes in a Bowl with Spring Onion and Mayonnaise

Finally give it all a gentle mix together.

That’s it! I did tell you it was an easy potato salad recipe didn’t I?! All that’s left for you to do is either divide it between serving plates or pop it into a nice serving bowl ready for the table.

You could cover and chill in the fridge until you need it but I highly recommend eating it as fresh as possible. It really is at it’s absolute best then!

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