World’s Best Potato Salad
Have you tried my legendary broccoli salad? Well, I have good news; this potato salad is pretty much the same recipe, so you already know how to make it!
You just change one thing.
…And it’s a whole new dish. Last week I shared my legendary broccoli salad (the street cred I’ve got for that salad, I tell ya) - and this potato salad is pretty much based around the same ingredients and method. So if it looks familiar, that is why! There are tons of potato salad recipes out there, so you can use my recipe as a base but feel free to look/ask around for other great ingredients to put in yours. Or have a think about some of your flavourites, and see if you feel inspired to create your own version!
World’s Best Potato Salad:
For 2 people
Ingredients:
6-8 medium potatoes
1/2 onion, sliced and chopped to the size of your choice
1/2 cup of mayonnaise
1-2 tbsps of apple cider vinegar
1 tbsp of honey
1 tsp of English mustard
A handful of sunflower seeds, pumpkin seeds or chopped walnuts
A handful of dried cranberries or sultanas
2 celery stalks (optional)
A pinch of salt and pepper, to taste
A pinch of dill, to taste
Peel and boil the potatoes. Don’t throw the peel away, you can make potato peel crisps with them! Keep a close eye on the potatoes when you boil them, it’s better that they are a bit hard than too soft, as overcooked potatoes will just fall apart in the salad. As soon as a pin or skewer goes in and out of a potato without resistance, you’re good to go. Transfer the potatoes to a colander, rinse with cold water and leave them to cool.
In a large bowl, mix the mayonnaise, apple cider vinegar, honey and mustard together. Mix in the cranberries, raw onion, celery and seeds, and add some salt, pepper and dill to taste. When the potatoes have cooled down, cut them in to halves or quarters and mix them in with everything else in the bowl - mix well! Put in the fridge (or to the side if you don’t want it too cold).
After about 15-20 mins the potatoes and other ingredients will have soaked up the liquids and you have a gorgeous potato salad. This is perfect to bring to a barbecue as it goes perfectly with nearly anything you put on there! Potato salad is also a brilliant tiny kitchen recipe if you have limited space or amount of hobs - you can make the salad first and as that is resting, you can cook whatever meat or main ingredient you’d like! Perfect for hosting, as you can make the salad earlier in the day or the day before, and can focus on the steak, burgers, chicken or whatever else you want to serve up.
Vegetarian/vegan options to meat with this salad:
Tofu work perfectly with this salad!
Cauliflower as a main is lovely, you can have some seasoned, oven roasted (even breaded) cauliflower as a main!
Vegan options for the salad:
A tsp of sugar can substitute the honey, and vegan mayonnaise is of course totally fine! You can even make your own from scratch!
I’d love to hear and see how you got on with the potato salad, what did you have with it? Share your recipe with me on Instagram and tag @TheFromScratchBody and hashtag #TheFromScratchBody so I don’t miss it!
