Next level potato salad served on a plate

Next level potato salad

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(7 ratings)

Prep: 10 mins Cook: 12 mins plus cooling

Easy

Serves 6

Take the humble potato salad to the next level with our ultimate version of this ever-versatile side dish. It's perfect for picnics, barbecues and more

Nutrition and extra info

  • Vegetarian

Nutrition: Per serving

  • kcal310
  • fat23g
  • saturates4g
  • carbs21g
  • sugars3g
  • fibre3g
  • protein3g
  • salt0.3g
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Ingredients

  • 800g Jersey Royals, Charlotte or Anya potatoes, or another waxy variety
    Potato

    Potato

    po-tate-oh

    The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…

  • 2 tsp wholegrain mustard
  • 2 tbsp muscatel or white wine vinegar
  • 4 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 1 shallot, very finely chopped
    Shallot

    Shallot

    shal-lot

    Related to the onion (as opposed to being a younger version of it), shallots grow in clusters at…

  • 3 tbsp mayonnaise
  • 2 tbsp soured cream
  • 1 tbsp horseradish sauce
  • ¼ lemon, juiced
    Lemon

    Lemon

    le-mon

    Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…

  • 2 spring onions, finely sliced
    Spring onions

    Spring onion

    sp-ring un-yun

    Also known as scallions or green onions, spring onions are in fact very young onions, harvested…

  • handful of crispy fried onions

Method

  1. Tip the potatoes into a large pan of cold salted water. Bring to the boil, then simmer for 10 mins until tender to the tip of a knife.

  2. While the potatoes are cooking, whisk the mustard, vinegar, olive oil and chopped shallot together with a good pinch of salt and a grind of pepper. When the potatoes are cool enough to handle, peel if you prefer, then halve, quarter or cut them into bite-sized chunks if large, then toss in the mustard dressing until completely coated. Leave to cool completely.

  3. Meanwhile, mix the mayonnaise, soured cream and horseradish together. When the potatoes are cool, toss them through the mayonnaise mixture along with the spring onions. Tip into a dish and scatter with the crispy onions just before serving, or serve the crispy onions on the side for sprinkling over at the table.

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Comments, questions and tips

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hilaryys
30th May, 2020
2.05
Very sorry but this is a no for me! Love the “next level” series but not this one! Have made potato salad with vinaigrette (added when potatoes were warm, as here) or with mayo/soured cream dressing but the two together lead to an over-rich, over-oily salad that I won’t be making again.
Jo Breakwell's picture
Jo Breakwell
20th Jun, 2020
When do you use the lemon juice? It’s in the list of ingredients but not mentioned in the method.
lulu_grimes's picture
lulu_grimes
28th Jun, 2020
HI Jo, Thank you for pointing that out, I will get the recipe amended - it goes in with the horseradish. Lulu
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