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. 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. 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!
Here is what you will need to serve 4 as a side.
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.
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!
This dish is best served freshly made. You can also store in an airtight container in the fridge for up to 2 days.
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Nutritional information on kitchenmason.com should only be used as a general guideline, I am not a certified nutritionist. Please always check labels for allergens where applicable.