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  • Michelle

Potato Salad - Back to Basics 42

Remember I told you we were going to make some yummy things with our homemade mayo? Well, here we go, we are about to raise the humble potato salad to new heights with our amazingly delicious creamy (but cream free) dressing.

I love potato salad. Well, you have probably figured out by now that I love potatoes full stop. Potato salad though, it just lends itself to so many flavours and, being the ultimate foil, allows all of them to shine. Using our homemade mayonnaise as a base, and some cubed, cooked until just tender, starchy potatoes, the world is our oyster (but don’t put oysters in it - yuk!). We could put in some toasted mustard seeds and a slivers of lovely leg ham. We could put in some strips of smoked salmon and some chopped dill and chives. We could put in some fresh garden peas and mint. We could put in some chillies and chorizo and top it with a crumble of pork crackling.

For me, today, I have created what I like to think of as a Cacophony of Flavours Potato Salad.

Looks yummy, doesn’t it? Tasted very good too.


3 medium sized starchy potatoes (I have used desiree) cut into cubes, skin on

2 spring onions, sliced all the way up to their tips

1/2 cup of shredded savoy cabbage

1 cheek fennel, cut into small shreds (or Mr T will find it and pick it out)

2 chopped sweet gherkins

1 tablespoon chopped capers

6 green olives, sliced

1/4 cup home made mayo (or enough to give it all a good coat)

Pop the potato cubes into a small pot, cover with cold water, bring to the boil, cook for about five minutes or until the potatoes are just tender, run them through a strainer and refresh with cold water to halt the cooking process. Transfer to a big bowl and stir in all other ingredients. I have served mine with a nice lean beef sausage, but really, I would be hard pressed to think of something that this potato salad would not complement. Unless, maybe sardines, or oysters, or bananas.

Our Cacophony of Flavours Potato Salad has the creaminess of our homemade mayo, the sulphury pungency of our spring onion, our gherkin adds a twist of sweetness, our capers lend piquancy, our fennel, an intriguing hint of aniseed, our cabbage adds lightness and a mustardyness that is echoed by the mustard in our mayo, and the olives bring saltiness and round out the flavour. Beautiful. Just beautiful.

What will you put in your potato salad?


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