Delia Smith's Classic Potato Salad Recipe | How to Cook

There are few dishes more universally present at a British summer gathering than potato salad, and yet, so many are a sad, gloopy disappointment. The potatoes are either undercooked and chalky or boiled to a mushy oblivion, swimming in a bland, cloying dressing. It’s a culinary tragedy, but one that is remarkably easy to avoid.

The secret, as is so often the case in cooking, begins with the right ingredients and the right technique. The potato itself is paramount. You must choose a waxy variety, one that holds its shape and has a firm, pleasing texture when cooked. Floury potatoes, wonderful for mashing or roasting, will simply disintegrate and turn your salad into a paste. We are aiming for distinct, tender cubes or slices of potato, perfectly coated but not drowned.

This recipe is my definitive method for a proper potato salad. The dressing is simple but perfectly balanced, designed to enhance the earthy flavour of the potatoes rather than mask it. We will dress the potatoes while they are still warm, a crucial step that allows them to absorb the flavours fully. It is, I believe, the only way to make it, and once you have, you will never go back.

Why You'll Love This Recipe

Using waxy potatoes (like Charlotte or Jersey Royals) ensures they hold their shape and don't turn mushy, providing the perfect texture.
Dressing the potatoes while they are still warm is the essential step. The heat allows them to absorb the vinaigrette base, flavouring them from the inside out.
A two-stage dressing process—a light vinaigrette followed by a creamy mayonnaise coating—creates layers of flavour and a perfectly balanced, non-greasy result.

Ingredients

1kg waxy new potatoes, such as Charlotte or Jersey Royals
2 tablespoons white wine vinegar
4 tablespoons light olive oil
1 teaspoon sea salt, plus extra for the water
Freshly milled black pepper
150ml good-quality mayonnaise (preferably homemade or a good brand like Hellmann's)
4 spring onions, trimmed and finely sliced
2 tablespoons freshly chopped chives
1 tablespoon freshly chopped flat-leaf parsley (optional)

Equipment Needed

Large saucepan · Colander · Large mixing/serving bowl · Small bowl or jug · Whisk · Sharp knife · Chopping board · Spatula

Step-by-Step Instructions

First, prepare the potatoes. If using small new potatoes, there's no need to peel them; simply give them a good scrub. If they are larger, you can peel them and cut them into even, bite-sized chunks of about 2cm.
Place the potatoes in a large saucepan and cover them with cold, salted water. Bring the water to a boil, then reduce the heat to a simmer. Cook for 15-20 minutes, or until the potatoes are just tender. You can test this by piercing one with the tip of a sharp knife or a skewer – it should slide in with just a little resistance. Do not overcook them.
While the potatoes are cooking, prepare the first part of the dressing. In a small bowl or jug, whisk together the white wine vinegar, olive oil, 1 teaspoon of sea salt, and a generous grinding of black pepper.
As soon as the potatoes are cooked, drain them immediately in a colander and let them steam dry for just a minute. Then, transfer the hot potatoes to your large serving bowl.
Pour the vinaigrette dressing over the hot potatoes straight away. Gently toss them using a spatula to ensure every potato is coated. This is the most important step. Now, leave them to cool completely, which will take about an hour. During this time, they will absorb all the lovely flavour of the dressing.
Once the potatoes are completely cool, it's time for the final stage. Add the mayonnaise, finely sliced spring onions, and chopped chives (and parsley, if using). Fold everything together gently, being careful not to break up the potatoes. You want to coat, not mash.
Check the seasoning and add more salt and pepper if you think it needs it. The salad can be served immediately, but I find it benefits from 30 minutes in the fridge to allow the flavours to meld. Serve at cool room temperature, not straight from the fridge, for the best flavour.

Delia's Notes from the Kitchen

The success of this dish really does hinge on not boiling the life out of the potatoes. Keep a close eye on them. The moment a skewer tells you they are 'just' cooked, they must come out of the water. That single action is the difference between a proper potato salad and a potato mash.

Substitutions

Mayonnaise: For a lighter version, you can substitute half the mayonnaise with full-fat Greek yoghurt or crème fraîche.
Herbs: Feel free to add other soft herbs like dill or tarragon, but use them sparingly so as not to overwhelm the dish.
Onions: If you don't have spring onions, a very finely chopped small red onion, soaked in cold water for 10 minutes and drained, can be used instead.

Serving Suggestions

This is the quintessential side dish for so many British meals. It is absolutely perfect alongside a cold roast chicken, a slice of glazed baked ham, or a good pork pie. It's also a star performer at any barbecue, served with grilled sausages and burgers, or as part of a summer buffet with salmon and various other salads. For more reliable classics, you might also enjoy our My Definitive Braised Red Cabbage and My Classic Yorkshire Puddings.

How to Store & Reheat

Store any leftover potato salad in an airtight container in the fridge for up to 2 days. It cannot be frozen. The salad is best served at a cool room temperature, so remove it from the fridge about 20-30 minutes before you plan to eat it. Give it a gentle stir to refresh it before serving.

Frequently Asked Questions

Why did my potato salad turn to mush?

This almost always happens for one of two reasons: you've used the wrong type of potato, or you've overcooked them. It is crucial to use a waxy potato variety, like Charlotte, which holds its shape. Floury potatoes like Maris Piper will fall apart. Also, test the potatoes frequently as they cook and drain them as soon as they are just tender.

Why do you dress the potatoes while they are hot?

This is the most important secret to a flavourful potato salad. Hot, steaming potatoes are porous and will act like a sponge, soaking up the vinaigrette dressing. This flavours the potatoes themselves, not just the coating. If you wait until they are cold, the dressing will just sit on the surface.

Can I make this recipe vegan?

Yes, very easily. Simply substitute the mayonnaise for a good-quality vegan mayonnaise. The rest of the ingredients are naturally plant-based. Ensure you choose a brand you enjoy the taste of, as it's a key component of the flavour.

My potato salad seems a bit watery. What went wrong?

This can happen if the potatoes are not drained properly and allowed to steam dry for a minute after cooking. Any excess water on the surface of the potatoes will dilute the dressing. A thorough drain is all that is needed to prevent this.

Can I add other ingredients like bacon or eggs?

Of course, you can adapt the recipe to your own taste. Crispy bacon or chopped hard-boiled eggs are common additions. However, I would urge you to make it this way first. Master the classic, understand its balance, and then you will know exactly how you wish to embellish it for your own table.

A Truly Perfect Potato Salad