The Perfect Potato Salad
I remain ever optimistic that spring, never mind summer, is just around the corner. Warm light evenings, the smell of barbecues in the air, Pimms on the patio, all the indicators of warm weather for many. But for me, I know it’s summer when it’s time to make potato salad.
Mister North and I grew up on potato salad. Family picnics and barbecues always involved a big salad bowl of it designed to last several days out. But because our mum makes the best potato salad possible, it never lasted more than one meal with the last chunk of spud highly prized.
Since we started blogging, I’ve debated whether to share this family secret with you all, but since pretty much every person who has ever tried a batch of the potato salad made the North/South Food way has asked for the recipe, I’ve decided the time has come. The secret is a little bit of milk in with the mayonnaise. Before you raise your brows, it lightens the mayo so that it coats the potatoes better and thus makes the salad creamier without being greasy or overwhelming.
I’ve grown up making this so I never weigh anything so I’m giving you a description not a list.
The Perfect Potato Salad: intended to serve 4
- 1 kg of salad potatoes such as Charlottes
- 2 heaped tablespoons mayonnaise
- 1 tablespoon milk
- 2 scallions or handful dill, chopped
- 2 big gherkins, chopped (optional)
- salt and pepper
You can make this with any potato really, but a firm waxy salad potato like a Charlotte is perfect. Sainsbury’s Basic Salad Potatoes at a quid a bag are simply the ones too knobbly and bobbly to make it to the Taste the Difference range. Cut your potatoes into quarters and leave the skin on. Boil for about 8 minutes or until al dente. You do not want a floury fluffy potato here so don’t overcook.
I flit between two types of potato salad, either a slightly Germanic one with lashings of chopped dill and gherkins or a more Irish version with chopped scallions. Both are delicious. I find the dill version a better basis for a meal and the scallion one a side dish.
If you are doing scallions, slice both the green and white while the potatoes are cooking. Place them in the colander you’ll use to drain the potatoes and then empty the pan of boiling water and potatoes over them. This blanches them and stops them being too oniony. Allow everything to cool for about 30 minutes.
Boil the kettle and fill a mug half full of boiling water. Place your tablespoon in it and allow it to heat up slightly. Then scoop out your mayonnaise into another mug or small bowl. Measure out half a tablespoon of milk. I use semi skimmed. You could use full fat. Mix well. You’re looking for a consistency slightly thicker than double cream, but still suitable for pouring. Add the other half tablespoon if needed (if you use the oddly textured Hellmanns, you probably will.)
Pour the mayo dressing over the still very slightly warm potatoes and the blanched scallions and mix well so it coats well. If you’re using dill instead, add it and the gherkins at this stage. Serve the salad and watch the bowl empty rapidly. My suggestion is to make a lot more than you need. There is never enough…
Oh no, our secret’s out! That’s kyboshed me being invited to bring the potato salad to parties now the recipe’s out in the wild 🙂
This is truly a taste of home as far as I’m concerned, and it goes down a treat with everyone I know who gets the chance to enjoy a sample. And yes, there is *never* enough!
Incidentally, as with my champ these days, I like to use a mixture of chives from the garden and scallions (spring onions). Partly for more breadth of flavour, and partly also it looks pretty, having two different sizes of chopped alliums (allia?) scattered through the dish…
Yes, this IS the Perfect Potato Salad! Easy, quick and so, so, delicious. I like the gherkin & dill version. And am now growing my own year-round dill (indoors) so I can indulge at any time of the year. Thank you.
Chrissie: that compliment should go to my mum. She taught me this and it’s her perfect recipe. Did not know you could grow dill indoors. Will have to try that. Never had luck with basil…