Delia Smith Potato Salad Recipe

This classic Delia Smith potato salad is wonderfully creamy with a gentle sharpness from mustard and vinegar, balanced by fresh herbs and tender waxy potatoes. The texture is soft yet structured, never mushy, with a light coating of dressing rather than heavy mayonnaise. It is an easy, reliable side dish that suits both summer lunches and hearty suppers. Preparation takes around 15 minutes, with 15 minutes cooking time, making it ready in about 30 minutes.

Ingredients

For the Salad

• 1kg waxy potatoes (such as Charlotte or Jersey Royals), scrubbed
• 1 tsp salt, for boiling water
• 3 tbsp good quality mayonnaise
• 1 tbsp Dijon mustard
• 1 tbsp white wine vinegar
• 2 tbsp extra virgin olive oil
• 2 tbsp fresh parsley, finely chopped
• 2 tbsp fresh chives, finely snipped
• 4 spring onions, finely sliced
• Salt and freshly ground black pepper, to taste

How to Make Delia Smith Potato Salad Recipe

• Prepare the potatoes: Place the scrubbed potatoes into a large saucepan and cover with cold water. Add the salt and bring to the boil. Simmer gently for 12 to 15 minutes, or until just tender when pierced with a knife.
• Drain and steam dry: Drain the potatoes thoroughly in a colander. Leave them to steam dry for a few minutes so excess moisture evaporates. This helps the dressing cling properly.
• Make the dressing: In a large mixing bowl, whisk together the mayonnaise, Dijon mustard, white wine vinegar and olive oil until smooth and creamy. Season lightly with salt and freshly ground black pepper.
• Slice and combine: While the potatoes are still warm, cut them into thick slices or halves, depending on size. Gently fold them into the dressing so they are evenly coated.
• Add the herbs: Stir in the chopped parsley, chives and sliced spring onions. Mix carefully to avoid breaking the potatoes.
• Cool and serve: Allow the salad to cool to room temperature before serving, or chill for an hour if you prefer it cold. Taste and adjust seasoning just before serving.

Tips

Why are my potatoes breaking up?

Use waxy potatoes rather than floury varieties and avoid overcooking. Simmer gently and drain as soon as they are tender.

Should I dress the potatoes hot or cold?

Dressing them while still warm allows the flavours to soak in beautifully and gives a fuller taste.

How do I avoid a watery salad?

Let the potatoes steam dry after draining. Excess water will thin the dressing and dull the flavour.

Can I add extra ingredients?

Yes, finely chopped gherkins, a spoonful of capers or a handful of diced celery can add pleasant crunch and sharpness.

Serving Suggestions

• Serve alongside grilled chicken or roast beef
• Pair with baked salmon or smoked fish
• Add to a summer picnic spread
• Spoon next to quiches or savoury tarts

Storage

Room Temperature

Keep at room temperature for no more than 2 hours, especially in warm weather.

Refrigerator

Store in an airtight container in the fridge for up to 3 days. Stir gently before serving and adjust seasoning if needed.

Freezing

Freezing is not recommended, as the texture of the potatoes and dressing will deteriorate once thawed.

Nutrition

• Calories: 280 kcal
• Carbohydrates: 32g
• Protein: 4g
• Fat: 15g
• Saturated Fat: 2g
• Sodium: 320mg

Nutrition values are estimates and may vary depending on ingredients used.

FAQs

Delia Smith Potato Salad Recipe

Recipe by Milli RoseCourse: Side DishCuisine: BritishDifficulty: Easy

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Total time

1

hour 

10

minutes

Creamy classic potato salad with mustard, herbs and tender waxy potatoes. A simple British side dish perfect for picnics and family meals.

Ingredients

• 1kg waxy potatoes

• 1 tsp salt

• 3 tbsp mayonnaise

• 1 tbsp Dijon mustard

• 1 tbsp white wine vinegar

• 2 tbsp extra virgin olive oil

• 2 tbsp fresh parsley, chopped

• 2 tbsp fresh chives, snipped

• 4 spring onions, sliced

• Salt and black pepper to taste

Directions

• Boil potatoes in salted water for 12 to 15 minutes until tender.
• Drain and allow to steam dry briefly.
• Whisk mayonnaise, mustard, vinegar and olive oil together.
• Slice warm potatoes and fold into dressing.
• Add herbs and spring onions and mix gently.
• Cool slightly, adjust seasoning and serve.

Notes

• Dress potatoes while warm for best flavour.
• Use waxy potatoes to prevent breaking.
• Store chilled and consume within 3 days.