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Potato Salad - thelastfoodblog.com

Potato Salad

A rich, creamy potato salad with herbs, spring onions and a homemade mayonnaise.
Course Sides
Cuisine British
Diet Vegetarian
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 6
Calories 273kcal


  • 600 g / 2 + ⅔ cups Jersey royal potatoes or any waxy salad potatoes, scrubbed and cut in half
  • 2 tbsp chopped chives
  • 1 tbsp chopped flat leaf parsley
  • ½ tsp sea salt
  • ½ tsp 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 tsp of sea salt
  • 80 ml / ⅓ of a cup of grape seed oil
  • 40 ml / ⅕ of a cup of light olive oil
  • ½ tsp of English mustard
  • ½ a lemon, the juice of half , about 2 tbs.


  • 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.


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