Savoury Potato Salad

    27 minutes

    I was sceptical the first time I had egg in my potato salad but it is just great, and this recipe has an awesome dressing too with mayo, mustard and dill pickle.

    13 people made this

    Serves: 4 

    • 1 kg potatoes, peeled, cut into small pieces
    • 2 tablespoons cider vinegar
    • 3 medium eggs, hard boiled, diced
    • 1 medium red onion, diced finely
    • 2 celery stalks, diced finely
    • 1⁄4 cup (50g) diced dill pickles
    • 4 tablespoons chopped fresh parsley
    • 1 cup (250g) good quality mayonnaise
    • 2 teaspoons Dijon mustard
    • 1⁄2 teaspoon celery seeds
    • salt and freshly ground black pepper
    • 3 spring onions, sliced thinly

    Preparation:15min  ›  Cook:12min  ›  Ready in:27min 

    1. Half fill a large saucepan with water; add potatoes and bring to a boil. Reduce heat to a simmer then cook for 10 to 12 minutes or until just tender. Drain.
    2. Place warm potatoes in a large serving bowl; add vinegar and toss to combine. Add eggs, red onion, celery, pickles and parsley; toss gently.
    3. Combine mayonnaise, mustard and celery seeds in a small bowl. Add salt and pepper to taste. Stir gently into salad. Top with spring onions.

    Why combine when the potatoes are warm?

    Potatoes are used warm in this salad because they will absorb the flavours of the dressings. Dressings added to cold potatoes tend to ‘sit’ on them rather than soak in.

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    Reviews in English (3)


    Quantities just right. I used quail eggs as an alternative. Family crowd pleaser.  -  25 Jan 2017


    Yum, easy and not many ingredients- i made some with leftover spring onion and dill, brought it to a bbq and it was a big hit. My go-to for potato salad now!  -  03 Jan 2013


    Altered ingredient amounts. I used yellow American mustard since it is an American style potato salad and I added chopped pimento filled green olives too.  -  10 Dec 2008