Classic Potato Salad

Cooking Time 30 minutes

Serves 6 to 8


  • 1 cup quality mayonnaise
  • ½ cup sour cream or Greek yoghurt
  • 3 Tbsp Dijon mustard
  • 40mls white wine vinegar
  • 1 tsp white sugar (or to taste)
  • 1 tsp salt (or to taste)
  • ½ tsp black pepper (or to taste)
  • 6 medium Spud Light Potatoes 800g
  • 2 spring onions finely sliced

Yellow Potatoes

Red Potatoes


Classic Dressing

  1. Whisk all ingredients in a large bowl until combined.
  2. Taste and season.

Potato Salad

  1. Place potatoes, skin on, in a large pot and cover with water.
  2. Cook for 15 mins or until fork tender.
  3. Cut each potato into 6-8 even pieces.
  4. Toss with a half portion of dressing and toss to coat.
  5. Serve on a platter sprinkled with your choice of additional ingredients.

Mix things up a bit and add:

  • Crispy Bacon – ½ cup of crisp bacon and ¼ cup dill fronds (if you want to get really fancy try ½ cup chopped smoked almonds as well).
  • Italian Style – ¼ cup chopped sundried tomato, ¼ cup Italian parsley, ¼ cup chopped pitted olives and ½ lemon zested.
  • Egg Salad – 3 egg soft boiled, peeled and halved or quartered and ½ cup cornichons sliced into thin rounds.

TIP: Keep the skin on for extra nutrition!

4 1 vote
Recipe Rating

Newest Most Voted
Inline Feedbacks
View all comments
Audrey Uren
Audrey Uren
5 months ago

Can add diced fresh celery and/or pecans for a bit of crunch