The Ultimate Potato Salad

Let's talk about the ultimate potato salad—a dish that's sure to be the star of any BBQ, picnic or gather

This isn't just any potato salad; it's a creamy, flavorful masterpiece that will have everyone coming back for seconds. Trust me, this dressing is going to be your new best friend at every BBQ.

The magic here starts with the dressing. We're talking about a luscious mayonnaise base, elevated with capers, wholegrain mustard and parsley for that fresh tangy kick. Add a sprinkle of cumin, turmeric, and sweet paprika to give it depth and warmth. And don't even think about skimping on the oil—avocado or macadamia oil is where it's at for that rich texture. Trust me on this one; apple cider vinegar ties everything together with its zesty punch.

Now onto the essentials: your choice of potatoes should be cooked to tender perfection alongside some hard-boiled eggs (pro tip: cool them under running water for easy peeling). Red onion adds a sharp kick but soak it briefly in cold water if you want to mellow out its flavor. And let's not forget crispy bacon—because everything's better with bacon! Pickles are optional but highly recommended for an extra burst of flavor and crunch (just keep them secret from any picky eaters!).

I use my trusty Thermomix to whip up this deliciousness in no time! But don't worry if you don't have one—an immersion blender works just as well.

This potato salad isn't just a side dish; it's an experience—a crowd-pleaser that's perfect for every occasion. So go ahead and whip up this ultimate recipe—you'll be glad you did!

Resist the urge to dig in right away. Transferring the salad to the fridge for at least 30 minutes allows the flavors to meld together, making every forkful more harmonious and satisfying.

Ultimate Potato Salad

Ingredients

This recipe is for one batch of potato salad ( I always double the Mayonnaise so I can make a second salad a couple days later)

• 1.5-2kg of potatoes of your choice ( Yukon Gold or red potatoes work the best but I use what I have)

• 7 hard boiled eggs

• 200-250g bacon (cooked in frypan or the over)

• 1 red onion

• 3-6 pickles

Dressing Ingredients

• 20g capers (3 tsp)

• 1 cup parsley, chopped

• 2 tsp whole grain mustard

• ½ tsp cumin

• ¼ tsp turmeric

• ½ tsp sweet paprika

• 1 tbsp apple cider vinegar (single strength)

• ½ tsp salt (I use Celtic)

• 1 egg

• 250g avocado oil or macadamia oil

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Dressing Directions

Method (Thermomix)

1. Prepare Ingredients: Place capers and parsley into the mixing bowl. Chop for 3 seconds at speed 6.

2. Start Emulsion: don’t  scrape  the bowl, add whole grain mustard, cumin, turmeric, paprika, apple cider vinegar,  salt, and 1 egg. Set the machine to speed 4with the measuring cup on. Slowly pour the oil onto the lid, allowing it to drip down into the bowl. This should take about 2 minutes.

3. Finish and Store: Remove the mayonnaise and set it aside.

Method (Immersion Blender)

1. Prepare Ingredients: Finely chop capers and parsley. Add them to a tall, narrow container suitable for an immersion blender (like a large mason jar).

2. Combine Base: Add whole grain mustard, cumin, turmeric, paprika, apple cider vinegar, Himalayan salt, and 1 egg into the container. Pour all the oil into the container over the other ingredients.

3. Emulsify: Place the immersion blender into the container, making sure it reaches the bottom. Turn it on and blend without lifting it until the mixture starts to emulsify and thicken (about 20–30 seconds). Once emulsified, slowly move the blender up and down to incorporate everything evenly.

Potato Salad Instructions

1. Boil Potatoes: Peel (if desired) and cut potatoes into bite-sized pieces. Place them in a large pot of salted water and bring to a boil. Cook until tender but not mushy (about 10–15 minutes). Drain and set aside to cool slightly.

2. Hard-Boil Eggs: Place 7 eggs in a saucepan, cover with water, and bring to a boil. Once boiling, turn off the heat, cover the pot, and let the eggs sit for 10 minutes. Drain, cool under cold running water, and peel.

3. Prepare Red Onion: Finely chop the red onion. If the onion flavour is too strong, soak the chopped pieces in cold water for 5–10 minutes, then drain well.

4. Cook Bacon: Cook bacon to your desired level of crispiness in a skillet or oven. Once cooked, drain on paper towels and chop into small pieces.

5. Chop Pickles (Optional): Finely chop pickles if using.

Assemble the Salad

1. Add the cooked, drained potatoes to a large mixing bowl.

2. Drain the soaked red onion and add it to the bowl.

3. Peel and chop the hard-boiled eggs, then add them to the bowl.

4. Add the chopped bacon and pickles (if using) to the bowl.

5. Add the prepared mayonnaise dressing to the mixture. Use enough mayonnaise to coat everything well.

6. Gently toss all ingredients together until evenly mixed.

Chill

Transfer the potato salad to the fridge and let it cool for at least 30 minutes before serving to allow the flavours to meld together. Enjoy!

Have you tried this recipe or put your own spin on it?

Share your experience in the comments below, and let us know how your ultimate potato salad turned out. We’d love to hear your tips and variations!

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