Friday, 2 August 2013

Recipe: A Simple Potato Salad

While there are a lot of wonderful French markets in the area of Brittany we live a couple of weeks every few months, they tend to be more heavy on fruits, cured meats and the like because almost every house you drive past in our area has its own vegetable plot; everyone brows their own produce. As a result we usually take a few bags of lettuces, cucumbers and courgettes from the Pilgrims Nook vegetable gardens down to the French house with us. This Summer we have been enjoying some fantastically delicious baby potatoes my Father grew, so to accompany some sausages and other grilled meats, as well as big slices of our own courgettes sprinkled liberally with the local Fleu de Sel I put together this quick potato salad as an accompaniment.
A Simple Potato Salad | @rachelphipps
A Simple Potato Salad | @rachelphipps A Simple Potato Salad | @rachelphipps You can serve it straight up, but we had a little left over so I had it with some freshly peeled prawns and cucumber chunks for lunch the next day, and discovered the flavour had beautifully seeped into the potatoes, so if you have time I would recommend you make it the night before you plan to serve it. You can also chop and change the recipe depending on what you have to hand; I've used salad onions as they are what we picked up when we first got here, but Spring Onions (which are easier to buy in England. My American readers, you can get salad onions in Ralphs and Whole Foods, if you are in California at least) or you could use lots of chopped chives to add colour and the onion flavour. This recipe serves about 4 people as a side salad, but it can be early halved to serve two, doubled up for a larger family or tripled up to serve a crowd.
A Simple Potato Salad | @rachelphipps A Simple Potato Salad | @rachelphipps A Simple Potato Salad | @rachelphipps

  • 10-15 (depending on their size) New or Baby Potatoes, cooked, cooled and halved
  • 2 tbsp Light Mayonnaise
  • 2 tsp Olive Oil
  • 1 tsp Wholegrain French Mustard
  • 1 tsp White Wine Vinegar
  • 1 Large Salad Onion
  • Freshly Ground Salt & Pepper

Mix the mayonnaise, mustard, oil and vinegar together until everything is combined into a slightly thick dressing. I keep both Classic and Light mayonnaise in my fridge, as I find the Classic is better when it is acting as a flavour in itself like in chicken and egg salad sandwiches, but Light is better for mixing with something stronger like tuna or in a potato salad, as it allows other flavours to sing a bit more beside it. Chop the white and about half the green of the salad onion into small slices and chunks and along with the potatoes add to the dressing. Season well, then mix well until all the potatoes are coated in dressing. Slice the remaining green top of the salad onion into medium thickness rounds and sprinkle on top. If you have time, chill, but bring back up to room temperature before serving.

If you are serving a medium to large crowd, this, along with a big bowl of my Purple Cabbage Slaw  with Cucumber & Dill which is also super simple and can be made the night before and kept in the fridge, solves the problem of everything that is not being cooked on the grill at a big barbecue.


  1. I love potato saald but have never tried it with mustard!

  2. Hello Rachel! I've been quietly stalking your blog but I thought you'd be perfect as my Food Blog nominee for the Liebster Award :P Please check out my burning questions I've posed you on my bloggie?!

    ♥ Sarah | HeySarahLee!

  3. First of all, that potato salad looks downright divine. Second of all, it reminds me of this incredible potato salad my great-grandmother always made when we would visit her! Can't wait to try your recipe!

    Best, Anne |

  4. Let me know what you think of it, and I hope it is nearly half as good as what I'm sure is your grandmothers amazing recipe. Grandmothers always know best about this type of thing!

  5. I love potato salad! That one looks yummy - I wonder how it will taste like with mustard :) x

  6. This recipe sound so simple! I am not a fan of the potato salad recipes that add hard boiled egg, so this one sounds perfect! Yay and thank you! -Leith

  7. Let me know what you think of it!

  8. Ooo that looks so delicious! Nothing beats a home cooked meal in the garden, straight from the grill. Potato salads are so delicious, such a summer staple!

    Teffy || Teffys Perks Blog