Waitrose and Partners
Perfect potato salad

Perfect potato salad

No summer gathering is complete without a generous bowl of potato salad. Here's the perfect recipe from carb aficionado Laura Goodman.

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  • Serves8
  • CourseSide
  • Prepare15 mins
  • Cook15 mins
  • Total time30 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.


  • kg new potatoes
  • Bunch of salad onions, chopped
  • tbsp wholegrain mustard
  • 25g pack flat leaf parsley, chopped
  • 3 tbsp nonpareille capers

For the pickled celery:

  • 1 celery stalk, finely diced
  • 75ml white wine vinegar

For the mayonnaise:

  • 2 tsp Dijon mustard
  • 2 egg yolks
  • 200ml groundnut oil
  • 25ml extra virgin olive oil
  • ½ tbsp white wine vinegar
  • Squeeze of lemon juice


  1. Put the new potatoes in a pan of salted water, bring to the boil and cook until soft (about 15-20 minutes).

  2. While the potatoes are boiling, I like to lightly pickle a little celery (but if this feels like too much faff, just use your celery as nature intended). Put the diced celery stalk in a sieve. Boil a full kettle and pour it over the celery to blanch. Put the celery pieces in a small bowl with the white wine vinegar and a pinch of salt, and set aside.

  3. Now, make the mayonnaise (or, again, skip this and use 200g of your usual). Rest a bowl on a folded tea towel to keep it in place. Put the Dijon mustard, egg yolks and a pinch of salt in the bowl and whisk to combine. Very slowly drizzle in the groundnut oil, whisking all the while. Do the same with the extra virgin olive oil. Whisk through the white wine vinegar and lemon juice; season.

  4. Once cooked, drain the potatoes and, if liked, peel away their skins as soon as you can handle the heat. Cut into halves or quarters and toss them gently with the mayonnaise, salad onions, wholegrain mustard, parsley, capers and the drained pickled (or not-pickled) celery. Add more of anything you like, and season. Eat straight away.


Typical values per serving when made using specific products in recipe


1,712kJ/ 412kcals



Saturated Fat












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