Next Level Potato Salad
Take the humble potato salad to the next level with the ultimate version of this ever-versatile side dish. It's perfect for picnics, barbecues and more.


  • 1.75 lbs Jersey Royals, Charlotte or Anya potatoes, or another waxy variety

  • 2 tsp wholegrain mustard

  • 2 tbsp muscatel or white wine vinegar

  • 4 tbsp olive oil

  • 1 shallot, very finely chopped

  • 3 tbsp mayonnaise

  • 2 tbsp soured cream

  • 1 tbsp horseradish sauce

  • ¼ lemon, juiced

  • 2 spring onions, finely sliced

  • handful of crispy fried onions


  1. Tip the potatoes into a large pan of cold salted water. Bring to the boil, then simmer for 10 mins until tender to the tip of a knife.

  2. While the potatoes are cooking, whisk the mustard, vinegar, olive oil and chopped shallot together with a good pinch of salt and a grind of pepper. When the potatoes are cool enough to handle, peel if you prefer, then halve, quarter or cut them into bite-sized chunks if large, then toss in the mustard dressing until completely coated. Leave to cool completely.

  3. Meanwhile, mix the mayonnaise, soured cream and horseradish together. When the potatoes are cool, toss them through the mayonnaise mixture along with the spring onions. Tip into a dish and scatter with the crispy onions just before serving, or serve the crispy onions on the side for sprinkling over at the table.


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