This is our family’s favourite potato salad. You can eat it on its own or as a side with steak, fish or a burger – as you please! It is important to add the mayo/yoghurt, mustard and pickling vinegar gradually and stop when you feel the taste is just right for you – as everyone has different taste buds! In the fridge, it will stay fresh for 2-3 days in a closed container – it is actually best the next day after making it, when all the flavours have blended.
For a healthier option, you could skip the mortadella and only use yogurt instead of mayo.
Try to use mild, sweet and sour gherkins – I like using Krakus or Biona – these are guaranteed to make the best potato salad with the most balanced flavour.
Best Potato Salad Ingredients:
- 2 kg red potatoes (e.g. Ruby Gem or other red/waxy variety)
- 2 large carrots
- 1 parsnip
- 100 g celeriac
- Approx. 100 – 150 g pickled gherkins and 2-5 tbsp (or more) pickling vinegar to taste
- ½ can white beans
- 4 eggs, hard boiled
- 2 handfuls frozen peas
- 1-2 tbsp Dijon mustard (or more)
- 250 g Mayonnaise
- 400 g Greek yogurt
- Salt and pepper to taste
- Optional: 200 g Mortadella, finely chopped
Cook the potatoes unpeeled, until soft. Place the cooked potatoes on a plate/baking tray to allow them to cool down. When lukewarm, peel the potatoes and then chop them into small (5 mm) cubes. Put the chopped potatoes into a large bowl.
Dice the hard-boiled eggs into approx. 5 mm cubes and add them to the potatoes.
Cook the carrots, parsnip and celeriac in salted boiling water until ‘al dente’. Dice them finely and add them to the potatoes.
Place the frozen peas in salted boiling water for 1 minute, then drain. Add the peas to the salad.
Drain the white beans and add them to the mixture.
Chop the pickled gherkins in 5 mm cubes and add to the bowl.
Add the mortadella (not essential).
Then start adding all the flavour – it will depend on your taste, so keep adding the ingredients gradually, tasting the mixture frequently.
First add the mayo and Greek yogurt – I suggest that you add half of each first, then add more if you like. Then add the mustard and approx. 2 tbsp pickling vinegar from the gherkins. Add salt and pepper to taste. Stir well. Then taste and add more mayo, yogurt, mustard, pickling vinegar, salt or pepper – all depending on your taste. When you’re happy with the result, cover the bowl with cling film and place in the fridge. Leave to chill for at least 2 hours- but best until the next day. Taste the salad again after taking it out of the fridge- you might need to add more salt/pepper/vinegar before serving.
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