A timeless accompaniment to summer meals that proves salad need not feel like an obligation after indulging in fried chicken or barbecued halloumi. This rendition surpasses the gloopy, mass-produced versions found in supermarkets, delivering brightness and freshness while showcasing those dense, fudgy early potatoes at their peak. The recipe adapts readily to personal preference and occasion, whether through homemade mayonnaise or generous handfuls of fresh herbs.
Felicity Cloake's masterclass approach to this dish reflects her long-running series testing and refining classic recipes, which continues to guide home cooks through the fundamentals of reliable cooking. The potato salad remains among her most-consulted salad-focused recipe collection, demonstrating its enduring appeal.
Prep: 15 minutes | Cook: 15–20 minutes | Serves: 4
Ingredients
600g waxy potatoes
Salt
½ tsp Dijon mustard
1 tbsp red-wine vinegar
2 tbsp neutral oil, such as sunflower
1 tbsp extra-virgin olive oil
115g good mayonnaise, ordinary or plant-based
3 spring onions
2 tbsp capers and/or chopped gherkins
2 anchovies (optional)
1 small bunch chives
1 handful fresh parsley, leaves and soft stems
1 handful fresh mint leaves
1 tbsp wholegrain mustard
Why choose waxy potatoes?
Potato salad demands a waxy variety, ideally new potatoes with skins still flaky and thin rather than specimens stored in cold conditions for extended periods. Jersey Royals rank among the finest choices, though alternatives including Celandine, Ratte, Arran, Pink Fir Apple and Vivaldi perform excellently and remain widely obtainable. Farm shops frequently stock even more distinctive regional varieties worth exploring.
What size should the potatoes be?
Select potatoes of relatively uniform dimensions, preferably small enough to boil whole without cutting. Larger specimens may require halving to ensure even cooking throughout, though minimising this practice yields superior texture. Potatoes cooked whole in their skins retain better structure and flavour than those cut into pieces.
How should potatoes be prepared?
Rinse the potatoes thoroughly; genuine new potatoes often retain soil clinging to their delicate skins, which should not be removed unnecessarily since those skins contain significant flavour and shield the flesh from hot water. Transfer the potatoes to a pan sized appropriately to hold them comfortably without crowding.
What is the correct cooking method?
Cover the potatoes with cold water just to the top, then season generously with salt—most will drain away after cooking. Cover the pan, bring to a boil, then reduce heat and simmer gently until the largest potato yields easily to a fork or skewer. This approach takes longer than adding potatoes to already-boiling water but prevents the exterior from overcooking while the centre remains firm.
How is the dressing prepared?
While potatoes cook, combine mustard (Dijon works well for its tanginess, though any variety suits), vinegar (cider, white wine or lemon juice all work), and a pinch of salt in a large bowl, whisking until smooth. Gradually incorporate the oils while whisking; adjust the balance between neutral and olive oil according to preference for lighter or more robust flavour.
Can mayonnaise be made at home?
Drain the cooked potatoes and return them to the hot pan to steam dry, then halve or quarter them. Toss with the vinaigrette and allow to cool. For quick homemade mayonnaise, combine an egg—or for plant-based versions, four tablespoons of aquafaba and ten chickpeas—with one tablespoon of mustard and one teaspoon of vinegar or lemon juice in a container just wider than a stick blender head.
Pour 225ml neutral oil and 25ml extra-virgin olive oil over the egg or chickpea mixture, position the stick blender at the base, and whizz at high speed until white clouds billow upward. Slowly lift the still-whizzing blender head and continue mixing until all oil incorporates fully. Season to taste.
What flavourings enhance the mayonnaise?
Trim the root ends and dry tops from spring onions, then finely slice the remainder, including both white and green sections. Roughly chop the capers and/or gherkins and herbs, reserving a pinch of chives for garnish. Stir the caper mixture and wholegrain mustard into 115g of mayonnaise until thoroughly combined, then season to taste.
How should the salad be assembled and served?
Before serving, drain any excess vinaigrette from the cooled potatoes—this can be saved and reused on tomatoes or a green salad—then combine the potatoes with just sufficient mayonnaise to coat evenly. Transfer to a serving dish and garnish with the reserved chopped chives. When preparing ahead, store potatoes in the vinaigrette mixture, then drain and combine with mayonnaise immediately before serving to maintain optimal texture.
How does this compare to other approaches?
While Cloake's method emphasises waxy potatoes and a vinaigrette base, alternative recipes circulate widely. One approach incorporates lemon juice, olive oil, honey or maple syrup, spring onions, mayonnaise and optional herbs, offering a slightly sweeter profile. Another variant adds tarragon, shallot, cornichons and optional walnuts, introducing different textural and flavour dimensions. Cloake's version prioritises the potato's natural character through careful cooking and a balanced dressing that neither masks nor overwhelms.
Key Facts
- Waxy potatoes hold their shape better than floury varieties and absorb dressing more effectively
- Cooking potatoes whole in their skins preserves flavour and texture while protecting flesh from overcooking
- The vinaigrette base allows potatoes to absorb seasoning before mayonnaise is added, preventing a heavy, cloying result
- Homemade mayonnaise can be made plant-based using aquafaba and chickpeas as an egg substitute
- Advance preparation is possible by storing potatoes in vinaigrette separately, combining with mayonnaise only before serving
