Potato salad

Season:  Summer/Autumn

Type:  Salads

Difficulty:  Intermediate

Serves:  6 at home or 30 tastes in the classroom

Fresh from the garden:  potatoes, spring onions, celery, parsley, dill, eggs

Recipe source: Adapted from Bill Granger’s Bill’s Basics


  • metric measuring spoons and jug
  • chopping boards & non-slip mats
  • 2 medium knives
  • large saucepan
  • scales
  • colander
  • medium bowl
  • whisk
  • juicer
  • serving bowls



  • 1 kg potatoes
  • 6 spring onions
  • 2 celery stalks
  • 1 tablespoon tiny salted capers
  • small handful roughly chopped flat-leaf parsley
  • small handful finely chopped dill
  • 100 g mayonnaise
  • juice ½ lemon
  • sea salt
  • freshly ground black pepper



  • 2 egg yolks
  • 25 ml white wine vinegar
  • ½  teaspoon Dijon mustard
  • 50 ml extra-virgin olive oil
  • 50 ml canola oil



What to do

  • Set out your equipment and ingredients.

Cook the potatoes

  • Scrub the potatoes then put them in a large saucepan and cover with water.  Bring to the boil and cook until a skewer can be inserted easily the potatoes. Place a colander in the sink then drain the potatoes in the colander and leave until cool a little.

Make the mayonnaise

  • Put the egg yolks, vinegar and mustard in a bowl mix with a whisk until well combined.
  • Slowly add the oil until the mayonnaise is thick and creamy.  Add 1 -2 tablespoons of hot water if it’s too thick.
  • (Makes 125 ml)

Chop and mix the vegetables

  • When cool enough to handle slice the potatoes thickly.
  • Chop the spring onions and celery and set aside.  Roughly chop the parsley and finely chop the dill then set aside.
  • Rinse the capers to remove the salt.
  • Gently mix the potatoes with the spring onions, celery, capers, parsley and dill.  Fold in 100 g mayonnaise and season with sea salt, black pepper and lemon juice to taste.


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