The perfect potato salad does exist! Here’s exactly how to make this classic dish step by step

Not all potatoes behave the same, and picking the right variety is the first step. For potato salad, go for waxy or firm-fleshed potatoes that hold their shape after cooking and absorb dressing well.

Best U.S. options:

• Yukon Gold: creamy, mildly buttery, and perfect for soaking up dressing
• Red Bliss (red potatoes): waxy, thin-skinned, and great for texture
• Fingerling potatoes: slightly nutty, tender, and elegant for presentation

Avoid starchy varieties like Russet or Idaho potatoes, which are better suited for mashed potatoes as they tend to fall apart in salads.

This is the real secret. The best potato salad starts with tender but firm potatoes: soft enough to bite into, but not falling apart.

• Always cook them whole, with the skin on, starting in cold salted water so they cook evenly.
• Check for doneness by piercing with a knife: they should slide in easily.
• Drain and cool them gently to stop residual cooking.
• Peel while still warm if you prefer: warm potatoes absorb dressing far better than cold ones.

A bland potato salad is instantly forgettable. The secret lies in dressing the potatoes while they’re still warm, so they soak up all the flavours. Start with a simple, solid base:

• Extra virgin olive oil for richness
• A splash of vinegar or lemon juice for brightness
• Salt and pepper to season

From there, customise it endlessly:

• Dijon or wholegrain mustard for a tangy kick
• Fresh herbs like dill, parsley, or chives for freshness
• Greek yogurt for creaminess
• Homemade mayonnaise for a classic touch

Potatoes are humble, but they love good company. Aim for balance and contrast rather than throwing in everything at once:

• Proteins: hard-boiled eggs, smoked salmon, roast chicken, tuna, tofu, or even shrimp
• Vegetables: cucumber, celery, green beans, sweetcorn, carrots, or spring onions
• Contrasts: pickles, capers, olives, or gherkins for a burst of acidity
• Gourmet touches: salmon roe, truffle shavings, or fresh goat cheese for something special

Rule of thumb: less is more. Fewer, well-chosen ingredients always beat an overloaded mix.

• Cook in salted water: seasons the potatoes from within.


• Dress while warm: helps the potatoes absorb flavours deeply.


• Build layers: add oil, salt, and acid first; then proteins, vegetables, and extras.


• Play with texture: balance creamy potatoes with something crunchy: pickles, nuts, or crisp veg.


• Rest, but don’t overchill: refrigerate for a couple of hours, but avoid serving ice-cold.


• Finish with fresh herbs right before serving for a burst of aroma and colour.