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    Home » Recipes » Potato Salad

    Potato Salad

    Published: May 25, 2017, Modified: March 1, 2021, By: Michelle Alston

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    Summer has finally arrived friends! And that means only one thing, salad days are here! Not just any old salads either, this means proper potato salad with homemade mayonnaise, spring onions and summer herbs. Perfect for al fresco dining, because that's all we want to do now isn't it? We want to eat breakfast, lunch and dinner outside, without freezing our little asses off. And potato salad is always a good idea, whether it's for a bbq, a picnic or in our case just because the sun is shining. Potato salad always reminds me of being a kid enjoying long sunny summers. I'm sure that is selective memory though, I did grow up in Ireland.

    Potato Salad - thelastfoodblog.com

    I used to make potato salad with store-bought mayo, it was and is totally acceptable to do this, I did it for years. However, when I became brave enough to make my own mayonnaise there really was no going back. Homemade mayo is a lot easier than I thought it would be and so much nicer than store-bought. It does take a little bit of effort but the result is worth it. If you are thinking of giving it a go here are some of my hard learnt tips for perfect mayonnaise. Take your time, slow and steady wins the mayo race. I find the best way to stop your mayonnaise from curdling is to whisk in the oil very slowly, at the start I add the oil a teaspoon at a time then slowly drizzle in the rest of the oil whisking all the time. Room temperature eggs are a good idea, they blend easier.

    If you are not too keen on using egg yolks then go ahead and use whatever mayo you have. If you are pregnant or have a compromised immune system then it may be wise to avoid raw eggs. Eggs with the lion mark here in the UK come from hens that are vaccinated against salmonella, if you are in the US you may want to get yourself some pasteurised eggs. All that said if you are using store-bought mayo I would add a tablespoon of dijon mustard to the mayo.

    We like our potato salad nice and creamy, but depending on how you like your potato salad you could go all in and add all the mayonnaise or you could keep some back. This mayo is particularly good with some good homemade fries. If you have leftover mayonnaise then store it covered in the fridge for up to 4 days. I use potato salad as a side dish for BBQs or picnics but it is also great served with green salad leaves and radishes, as seen in the photos below. Simple but lovely.

    Potato Salad - thelastfoodblog.com
    Potato Salad - thelastfoodblog.com
    Potato Salad - thelastfoodblog.com

    Potato Salad

    A rich, creamy potato salad with herbs, spring onions and a homemade mayonnaise.
    5 from 1 vote
    Print Pin Rate
    Course: Sides
    Cuisine: British
    Diet: Vegetarian
    Prep Time: 20 minutes
    Cook Time: 20 minutes
    Total Time: 40 minutes
    Servings: 6
    Calories: 273kcal
    Author: Michelle Alston

    Ingredients

    • 600 g / 2 + ⅔ cups Jersey royal potatoes or any waxy salad potatoes, scrubbed and cut in half
    • 2 tablespoon chopped chives
    • 1 tablespoon chopped flat leaf parsley
    • ½ teaspoon sea salt
    • ½ teaspoon freshly cracked blak pepper
    • 3 spring onions (scallions) the white and pale green part, sliced

    For the mayonnaise

    • 2 large free range egg yolks at room temperature
    • ¼ teaspoon of sea salt
    • 80 ml / ⅓ of a cup of grape seed oil
    • 40 ml / ⅕ of a cup of light olive oil
    • ½ teaspoon of English mustard
    • ½ a lemon, the juice of half , about 2 tbs.
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    Instructions

    • Boil the potatoes, when cooked drain and leave to cool.
    • Make the mayonnaise, using a whisk beat the egg yolks with the salt for two minutes. Whisk in a teaspoon of grape seed oil, then whisk in the remaining grape seed in a slow trickle. The texture should be thick and smooth. Slowly whisk in the olive oil then the lemon juice and mustard. Keep in the fridge until you are ready to use it.
    • Transfer the cooked potatoes to a serving bowl add the chopped herbs, spring onions and seasoning, then add the mayonnaise and mix.
    • Serve as is for a side dish or with a green salad with radishes as shown in the photos.

    Nutrition

    Calories: 273kcal | Carbohydrates: 32.9g | Protein: 5.2g | Fat: 14.6g | Saturated Fat: 1.8g | Cholesterol: 70mg | Sodium: 257mg | Potassium: 767mg | Fiber: 2.7g | Sugar: 1.5g | Calcium: 39mg | Iron: 2mg
    Did you Make this Recipe? Save it Today!Mention me on Instagram at @thelastfoodblog or tag #thelastfoodblog!

    *Please note cup measurements are approximate, I use a metric scale and measuring jugs to weigh and measure all ingredients.

    « Lemon Poppy Seed Pancakes
    Roasted Beetroot Salad with Orange & Goat's Cheese »
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    Reader Interactions

    Comments

    1. Danii

      June 06, 2017 at 6:21 pm

      This looks like a deliciously decadent potato salad. I really must try making my own mayo soon.

      Reply
      • Michelle Alston

        June 06, 2017 at 6:54 pm

        Thanks so much Danii, there's no going make once you make your own 😉

        Reply
    2. Jane

      June 06, 2017 at 6:11 pm

      Oh yes! I've made mayo, and I've made potato salad. However never together - duh!
      Jane x

      Reply
      • Michelle Alston

        June 06, 2017 at 6:54 pm

        Hehe, Jane it took me a while to put the two together too 😉

        Reply
    3. Lisa | Garlic & Zest

      June 06, 2017 at 6:03 pm

      5 stars
      This potato salad could be a meal in and of itself! Perfect with a glass of chilled sauvignon blanc!

      Reply
      • Michelle Alston

        June 06, 2017 at 6:53 pm

        I totally agree Lisa! Cheers 🙂

        Reply
    4. Shumaila

      June 06, 2017 at 5:39 pm

      Using the mayo with home made fries sounds amazing! This potato salad looks so good, I always love a good potato salad!

      Reply
      • Michelle Alston

        June 06, 2017 at 5:46 pm

        Thank you Shumaila, I'm so glad you like it 🙂

        Reply
    5. Anjali

      June 06, 2017 at 4:55 pm

      I love your photograph and clean looking blog! I need to make myself some of this salad!

      Reply
      • Michelle Alston

        June 06, 2017 at 5:06 pm

        Thank you so much Anjali, I'm really glad you like it 🙂

        Reply
    6. Karly

      May 25, 2017 at 9:16 pm

      I've never seen a prettier potato salad! Absolutely love this-- the perfect way to impress all the guests and still give them the BBQ classics!

      Reply
      • Michelle Alston

        May 26, 2017 at 4:28 pm

        Thank you so much Karly 🙂

        Reply
    7. Rebecca Goodman

      May 25, 2017 at 6:23 pm

      Yay for summer! Cant beat homemade mayo on a jersey royal.

      Reply
      • Michelle Alston

        May 25, 2017 at 7:17 pm

        I know right? It's the perfect combination 😉

        Reply

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