Quick and Light Classic Potato Salad

Quick and Light Classic Potato Salad

Full of flavour to complement any BBQ. Without that odd tang of the supermarket stuff.


  • Prepare the potatoes:
    • Place new potatoes in a large saucepan with the salt. Cover with boiling water.
    • Boil until tender (or slightly before tender if you like it that way).
    • When ready, drain and run under cold water until the potatoes have cooled.
  • Whilst the potatoes are cooking, prepare the dressing in a large bowl by adding all the remaining ingredients and mixing well.
  • Taste the sauce for acidity and sweetness, adding more vinegar or honey as required.
  • Combine the cooled potatoes and the sauce in the large bowl. Serve.


  • Add a tablespoon of oil to the potato water to reduce the chance of them boiling over.
  • The best new potatoes for this recipe include any waxy potato: Jersey Royals, Charlotte, Maris Peer etc.
  • Make this salad up to 24 hours in advance and keep refridgerated until serving.

Main Ingredients

Waxy New Potatoes
1 kg, bite-sized pieces
Light Hellman's Mayonnaise
1 1/2 cups
Yellow Onion
1/2 small (65 g), very finely diced
about 80 (5 tsp / 15 g), roughly chopped
Wholegrain Mustard
1 tbsp
Fresh Dill
10 g, roughly chopped
1 tsp
Olive Oil
1/4 cup
White Wine Vinegar
6 tsp
Clear Honey
3 tsp
1 tbsp

Recipe Information

  • Cook Time: 20 minutes
  • Prep Time: 10 minutes
  • Yield: 6 portions as a side
Recipe published on .