I still remember the first time I made this simple potato salad for a family picnic: warm, tender new potatoes soaked up the creamy dressing and vanished off the serving bowl in minutes. This is an unfussy, everyday potato salad that leans on good texture and bright chives instead of complicated ingredients. It works for weekday dinners, potlucks, and when you need a reliable side that’s both budget friendly and kid approved. For a heartier weeknight plate, try pairing it with a creamy main like Creamy Herb Chicken with Mashed Potatoes to turn it into a comforting meal.
Why you’ll love this dish
This recipe is all about simplicity and reliable flavor. Using new potatoes keeps the chunks tender without falling apart, and the mayo plus salad cream combo delivers a silky dressing with a touch of tang. It’s quick to make, uses pantry staples, and scales easily for a crowd. Serve it warm straight from the pot for maximum flavor absorption, or chill it for picnics and make-ahead convenience.
“Comforting, straightforward, and crowd pleasing. The warm potatoes take on the dressing beautifully and the chives add just the right lift.”
Preparing Simple Potato Salad
Step-by-step overview:
- Clean and cube the new potatoes, then simmer until fork tender.
- Drain and let the potatoes cool slightly so they keep texture.
- Whisk together mayonnaise, salad cream, chives, dill, and pepper.
- Toss the warm potatoes in the dressing so they absorb flavor, then adjust seasoning and serve warm or chilled.
What you’ll need
- 1 kg new potatoes, scrubbed and cut into bite-size chunks
- 1/3 cup full fat or light mayonnaise (substitute vegan mayo for dairy free)
- 3 tablespoons full fat or light salad cream (can swap for plain yogurt plus 1 teaspoon mustard for tang)
- 2 tablespoons chopped chives (fresh preferred)
- 1/2 teaspoon dried dill (or 1 teaspoon chopped fresh dill)
- 2 teaspoons salt for the cooking water, plus more to taste
- Black pepper to taste
Notes: If you prefer firmer potato pieces, cut slightly larger. For a lighter dressing, use half mayo and half low fat yogurt.
Step-by-step instructions
- Place the cubed potatoes in a large pot and cover with cold water. Add 2 teaspoons of salt to the water.
- Bring to a gentle simmer over medium heat. Cook until a fork pierces the potatoes easily, usually 10 to 15 minutes depending on chunk size.
- Drain the potatoes in a colander and return them to the pot or a large bowl. Let them cool for a few minutes so they hold their shape.
- In a small bowl, mix mayonnaise, salad cream, chopped chives, dried dill, and several grinds of black pepper until smooth.
- Pour the dressing over the warm potatoes and toss gently to coat every piece. Warm potatoes absorb the dressing faster and taste more melded, but you can chill the salad if you prefer it cold.
- Taste and add more salt or pepper if needed. Serve right away or cover and refrigerate until needed.
Best ways to enjoy it
This potato salad is a versatile side. Serve it with grilled vegetables and a simple protein for a balanced plate, or bring it to a picnic where it pairs well with light sandwiches and green salads. For a cozy weeknight pairing, add a rich soup like Crockpot Creamy Potato Hamburger Soup to make a warm, satisfying meal.
Storage and reheating tips
Store in an airtight container in the refrigerator and use within 3 to 4 days. Keep the salad chilled at all times after it cools; do not leave it at room temperature for more than 2 hours. Re-chill before serving. Freezing is not recommended because the mayonnaise-based dressing will separate and the texture will change.
Helpful cooking tips
- Cook potatoes in evenly sized chunks so everything finishes at the same time.
- Start the potatoes in cold water so they cook through evenly.
- Drain well; excess water will thin the dressing.
- Toss while the potatoes are still warm for the best flavor absorption.
- Taste and season after mixing; potatoes often need a bit more salt.
- Use a gentle hand when stirring to avoid smashing the potato pieces.
Creative twists
- Add diced celery or sweet pickles for crunch.
- Swap dried dill for fresh parsley and a squeeze of lemon for brighter flavor.
- Make it tangier with 1 teaspoon Dijon mustard mixed into the dressing.
- For a lighter version, replace half the mayo with Greek yogurt.
- Add chopped hard cooked egg for extra richness and protein.
Common questions
How long does this potato salad take to make?
Active hands-on time is about 15 to 20 minutes. With cooking and brief cooling, plan for roughly 30 minutes from start to finish.
Can I make this ahead of time?
Yes. Make it the day before and chill. Flavors meld nicely overnight, but if you prefer the texture of warm-dressed potatoes, mix the dressing in before serving.
What potato type is best?
New potatoes or small waxy potatoes are ideal because they hold their shape and have a creamy texture. Starchy varieties will break down more and become mealy.
Is it safe to refrigerate a mayonnaise-based salad?
Yes. Keep it refrigerated and eat within 3 to 4 days. Do not leave it out at room temperature for longer than 2 hours to avoid bacterial growth.
Can I make this dairy free?
Yes. Use vegan mayonnaise and swap the salad cream for a dairy free alternative or a mix of vegan yogurt and a splash of lemon for tang.
Simple Potato Salad
Ingredients
Method
- Place the cubed potatoes in a large pot and cover with cold water. Add 2 teaspoons of salt to the water.
- Bring to a gentle simmer over medium heat. Cook until a fork pierces the potatoes easily, usually 10 to 15 minutes depending on chunk size.
- Drain the potatoes in a colander and return them to the pot or a large bowl. Let them cool for a few minutes so they hold their shape.
- In a small bowl, mix mayonnaise, salad cream, chopped chives, dried dill, and several grinds of black pepper until smooth.
- Pour the dressing over the warm potatoes and toss gently to coat every piece. Warm potatoes absorb the dressing faster, but you can chill the salad if you prefer it cold.
- Taste and add more salt or pepper if needed. Serve right away or cover and refrigerate until needed.
