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pot of potato salad

Homemade Potato Salad

Cowbridge Kitchen

Getting this potato salad right is a bit of a skill, you need to get the potatoes Al Dente then cool them down fast.

This potato salad has a hint of lemon and Chive added to the mayonnaise for a special taste. Potato salad is great served with Sweet Chilli Chicken as the contrast between the cold salad and the chilli is a perfect combination.

Potato salad is great Summer or Winter either as a BBQ side dish or a Buffet item.

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It takes about 25 minutes to make this
25 mins Prep time
No Cooking time
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Nutritional Facts
This is based on a 250g serving
Calories: 358
Protein: 6.7g
Fat: 21g
Carbohydrates: 28g
Fiber: 3.3g
Sugar: N/A
Nutritional information Nutrition
This recipe will serve 4 people Table for Two Servings
Tricky : This recipe is a bit tricky
Anybody can have a go at this recipe, but some experience with cooking is needed
Chefs hat Difficulty
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This falls into the category of side salads, a bit like Coleslaw

This is nice and cheap to make, and it is a classic summer salad that can be served with anything from a chicken to a burger.

Vegetable Recipes , Other Snacks ,

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Cost to make:
£0.71 / $0.90 (Est.)

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▼ Other recipes in this category
  • Coleslaw
  • Mayonnaise
  • Related Video

    How to Make Potato Salad

    Potato salad is a salad dish made from boiled potatoes, usually containing a dressing and a variety of other ingredients such as boiled eggs and raw vegetables.

    In American restaurants, it is generally considered a side dish, and usually accompanies the main course.

    This recipe for Potato Salad makes use of Lemon and Chive to add a citrus kick and in the video I have used baby new potatoes with the skins on.

    I like to mix this cold salad with a spicy 'Sweet Chilli Chicken', the contrast between the Hot & Cold works so well.

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    400 g Baby new potatoes
    2 - 4 tablespoon Mayonnaise
    1 teaspoon Lemon juice
    A Bunch Chives

    Cooking Instructions

    1. No need to peel these potatoes, just cut them into even halves or thirds.
    2. Get the potatoes into a pan of salted , boiling water and simmer for about 10 minutes. You want these potatoes to be just cooked (Al dente) so keep checking them and do not over cook them.
    3. With a sharp knife , test the potatoes every 3 minutes. As soon as the knife starts to go into the potato with little effort, they are cooked.
    4. Get the pan straight off the heat and under some running cold water, until the potatoes are cold.
    5. Drain the potatoes off in a colander.
    6. Get the dry potatoes in to a large mixing bowl, then add the Mayo and mix together well.
    7. Add the lemon juice and chopped chives.
    8. Fold the lot together with a wooden spoon, then set in the fridge to cool down before using.
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    Chefs Tips

    You can substitute the Mayonnaise for Plain Yogurt if you want a lighter Potato Salad.

    You can make this Salad with any type of potato you like.