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Friday 27 July 2012

Sluttishly Savoury: Perfect Potato Salad

No BBQ is complete without a massive bowl of potato salad right? Whenever I'm invited along to a friend's house for one I always get told asked nicely to bring along 2 things: my jerk chicken wings and my potato salad. Homemade potato salad should taste absolutely nothing like the stuff that you buy in a plastic tub from the supermarket (always vinegary/chemical tasting yuck). Homemade potato salad should make you crave it, in fact I always make double as most of it doesn't even make it out of my kitchen.

Lots of tiny things come together to make the perfect dish - your potatoes need to be firm baby new potatoes, your mayo needs to be a fairly decent one (I use Helmans Light), you need plenty of freshly ground black pepper and a good pinch of sea salt flakes but most importantly: DON'T SKIMP ON THE CHIVES. You can add all kinds of other ingredients if you fancy like spring onions, or a touch of mustard but you really can't have too many chives. I throw in the flowers too as they are really pretty and taste fab.

You'll need:
  • 1 kg baby new potatoes, washed but not peeled.
  • 2-3 big heaped tablespoons mayonnaise
  • 2 or 3 big bunches of chives 
  • freshly ground black pepper and sea salt flakes
Make it!

Put your potatoes in a big pot of salted water and bring to the boil, cook until tender but not soft then drain and leave to cool right down otherwise your mayo will just be absorbed. Chop your chives and add to the potatoes with the mayo, season and mix well. Potato salad always tastes better the following day after a night in the fridge too, not that I ever really have any left!


  1. It's all about the chives. I'm always asked for my potato salad as well - we need potato salad fight, clearly.

  2. You can also add a touch of salad cream.

  3. I use a recipe that was in Good Food magazine years ago - slice a red onion finely while you're boiling your lush new potatoes. Drain the potatoes, and put back in the saucepan. Add the onion, some pepper and a glug of white wine. Cook for a couple of minutes, gently breaking the skins of the potatoes so that wine soaks in and softens the onions. Then put the potatoes and onion mix into a bowl, and add chives. As you say, it's all about the chives!

    1. You mix wine with potato salad, yep that sounds like something I need to try!

  4. I'm loving the idea of a potato salad fight!

  5. I think a handful of finely chopped shallots in addition to the chives gives it a real flavour boost - also, when being truly sluttish/gluttish, should one use 'light' mayonnaise - surely that is for being good! Homemade mayo can be whipped up in literally five minutes, and I like mixing it with a glug of decadant Greek yoghurt for potato salad, for a bit of a tang. :)


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