Potato salad

Potato salad

Martha Collison's recipe adds pickled onions on top for a contrasting acidic layer that works well with the creamy potatoes.

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Gluten freeVegetarian
  • Serves6
  • CourseSide
  • Prepare15 mins
  • Cook20 mins
  • Total time35 mins
  • Plussoaking and cooling


  • 2 tsp fine salt
  • 1kg La Ratte potatoes
  • ¼ x 20g pack chives
  • ¼ x 25g pack mint
  • ¼ x 25g pack flat leaf parsley
  • 1 tbsp olive oil
  • 3 tbsp Greek-style yogurt, plus 1 tbsp to taste (optional)
  • 2 tbsp mayonnaise, plus 1 tbsp to taste (optional)
  • 1 unwaxed lemon, zest plus juice of ¼, with more to taste (optional)
  • ½ tsp sea salt flakes

For the quick pickled onions

  • 120ml Essential Cider Vinegar
  • tsp fine salt
  • 1 tbsp caster sugar
  • 1 tsp Cooks’ Ingredients Pickling Spice
  • 1 red onion, finely sliced


  1. To make the quick pickled onions, combine the vinegar, 100ml water, 1½ tsp fine salt, sugar and pickling spice in a small saucepan. Stir together and bring to the boil, then remove from the heat and add the onion. Set aside for 30 minutes to cool, then decant into 1 or 2 jars and store in the fridge (see tip, right). They are best eaten cool, or cold.

  2. Bring a large pan of water to the boil and add 2 tsp fine salt. Halve any larger potatoes to ensure all are a similar size, then add to the water and cook until tender, 15-20 minutes. Drain and allow to cool to room temperature.

  3. Finely chop the herbs, discarding any woody stems, and add most of them to a large mixing bowl with the olive oil, 3 tbsp yogurt, 2 tbsp mayonnaise, the lemon zest and juice. Add the sea salt and stir well.

  4. Break the cooled potatoes into even-sized chunks – I prefer them chunky but slice more finely, if liked. Add to the creamy mixture and toss well to coat (add 1 tbsp each of yogurt and mayonnaise or a squeeze of lemon if it needs loosening further), then taste and season. Top with 50g drained pickled onions and the remaining herbs just before serving.

Cook’s tip

Type of potato
La Ratte potatoes are my favourites for this salad. They have a buttery, nutty flavour, a thin skin that doesn’t need peeling and a waxy interior that holds up well to the creamy coating. If you can’t find them, any small waxy potatoes will work, or peel larger ones and use those instead.

Onions will cut through
I’ve made quick pickled onions here, as they cut through the richness of the salad beautifully and add a pop of colour. The recipe will make a few more than you need, but they will keep in the fridge for up to 1 week. Cooks’ Ingredients Crispy Onions also match well if you prefer.


Typical values per serving when made using specific products in recipe


853kJ/ 203kcals



Saturated Fat












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