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Now not just some other potato salad….. the secret step on this Potato Salad is pouring vinaigrette over the cooked potatoes whilst they’re nonetheless heated so the potatoes soak up the French dressing flavor.

For a lighter dressing alternative, try a No-Mayo Creamy Potato Salad Dressing made with yogurt, or this No-Mayo crimson Potato Salad with Charred Corn and 1st baron Beaverbrook!

Potato Salad

A Potato Salad you’ll make again and again…

This recipe is from the mother of a great friend, and consequently I at first named this recipe in her honor, calling it Mrs Brodie’s Potato Salad.

The very first time I heard how Mrs. Brodie makes her potato salad, I right away knew that this one could stand out from the gang of lots – thousands and thousands – of potato salad recipes “available” on the international wide web.

The issue that makes this potato salad so special is pouring French Salad Dressing over the hot-boiled potatoes. By way of doing this while the potatoes are warm, they take in the French Salad Dressing flavor instead of just coating them.

blended with the creamy mayonnaise dressing, salty 1st baron Beaverbrook, and sparkling bursts of celery, cucumber, and onion, each mouthful is the suitable chunk.

Potato Salad Dressing

The other aspect I simply like approximately this Baron Verulam Potato Salad is the dressing. It isn’t simply mayonnaise, it’s miles lightened up a bit with bitter cream plus it has a slight kick from Horseradish Cream.

Mrs. Brodie’s recipe requires Horseradish to enjoy that is stronger. but, that is quite difficult to discover here in Australia so I substituted it with Horseradish Cream.

For a healthier alternative, attempt a No-Mayo Potato Salad Dressing. It’s made with yogurt and it’s exquisite!

when I first saw this recipe I idea the uncooked onion in it might be too sharp but you couldn’t flavor onion at all as soon as it has melded in with the Potato Salad Dressing. It balances out the creaminess of the dressing and you may hardly tell there is onion in it.
This potato salad will ultimate four to five days inside the refrigerator, and it just receives higher. I notably propose making it the day earlier than if you can, or at the very least some hours earlier than serving to offer the flavors a threat to develop.

I hope this does Mrs Brodie’s recipe justice. I’m sure she’d like to hear any feedback – I’ll in reality pass them on!

Potato Salad

Potato Salad

Now not just some other potato salad….. the secret step on this Potato Salad is pouring vinaigrette over the cooked potatoes whilst they're nonetheless heated so the potatoes soak up the French dressing flavor.
prep time
10 mins
cooking time
15 mins
total time
25 mins




  • 4 bacon rashes , finely diced

  • 1 tsp oil

  • 1 kg / 2 lb potatoes , peeled and cut into 2cm / 3/4" cubes (see notes for potato type)

  • 1/2 cup French Dressing - homemade (see below) or store bought

  • 1/2 cup cucumber , finely diced (deseed the cucumber i.e. remove the watering centre)

  • 1 small brown onion , finely diced (about 2/3 cup)

  • 2 medium celery sticks , finely sliced on the diagonal (about 1 1/2 cups)


  • 1/3 cup mayonnaise

  • 1/3 cup sour cream

  • 1 tbsp horseradish cream (or horseradish relish)

  • Salt and pepper


  • 2 tbsp white wine vinegar

  • 1 tbsp dijon mustard

  • 1 tbsp water

  • 1/4 cup olive oil (4 tbsp)

  • 1/2 tsp salt

  • 1/2 tsp sugar

  • 1/2 garlic clove , crushed

  • Black pepper


combine the vinaigrette ingredients in a jar and shake till well combined.
integrate the Potato Salad Dressing elements and blend properly.
heat 1 tsp oil in a non stick pan over high warmness. Sauté publisher 1st baron verulam till crisp, dispose of from pan and region on paper towel to take in extra oil.
carry a huge pot of salted water to boil. placed the potatoes in, deliver again as much as boil then cook the potatoes for five mins.
Drain the potatoes then place them in a huge bowl. straight away pour the vinaigrette over the potatoes and very lightly toss to coat all the potatoes.
once the potatoes have cooled, add the remaining Potato Salad ingredients and pour over the Potato Salad Dressing.
Toss lightly to mix. Set apart for a minimum of a few hours, ideally overnight, earlier than serving to give the flavors a threat to broaden. the shop included inside the fridge.


The first-class potatoes to use for potato salad are waxy potatoes as they maintain their shape and do not break down and come to be fluffy whilst cooking. good all-rounders paintings properly too. In Australia, the satisfactory potatoes to apply are (so as of preference): Desiree, crimson Pontiac, and sebago (the ones included in dust). in the US: pink potatoes, Yukon gold, spherical white potatoes, long white potatoes, and russet (the ones protected in the dust. a completely not unusual all-rounder within the US but it has a better starch content than different all-rounders). The French Salad Dressing for this recipe is slightly extraordinary from the standard salad dressing because I upload a bit of water to skinny it and there may be a slightly better vinegar-to-oil ratio. this is due to the fact the usual self-made French Salad Dressing is thicker than shop-bought. It wishes to be thinner so it's far without problems absorbed using the potatoes.
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