This Potato Salad Recipe is perfect if you want a recipe with a bit of crunch. Not just mushy potatoes smothered in mayonnaise!
Potato Salad Recipe with a crunch gives you almost two salads in one. A potato salad plus the crunchy addition of garden fresh radishes and lebanese cucumbers. All topped off with a light dressing and a sprinkle of continental parsley.
Which potatoes are best if you’re making a potato salad recipe?
To be honest, we find potato selection a little bit daunting. There are so many varieties!
So whether it’s roasting, mashing, boiling, chipping or making your own gnocchi … there is a potato for everything!
So what about this Potato Salad Recipe? Which potatoes are best?
According to the good folks at Better Homes & Gardens, the best potatoes for a potato salad recipe are waxy potatoes.
Waxy potatoes: Potatoes of this type have significantly less starch in them, and have a waxy skin. They have more moisture in their flesh, and when boiled and cooked, hold their shape exceptionally well! Waxy potatoes are great for recipes that call for boiling, roasting, or slicing (such as Hasselback potatoes!).
The most common waxy spuds are Kipfler potatoes, red potatoes, and Dutch Cream potatoes.
Adding crunch to your Potato Salad Recipe
We love that with any potato salad recipe, you’ve got the option to have some fun. We’re not really fans of straight up boiled potatoes with a thick mayonnaise dressing. We like to make our potato salad recipe with some crunch.
In this recipe, we’ve used garden fresh baby red skinned radish and lebanese cucumbers. Both super crunchy. If you’re not a fan of radish you could double the cucumber. Or you could add some finely sliced celery. Or even apple which would make for a lovely sweet crunchy potato salad recipe.
Is this the best Potato Salad Recipe?
Once you’ve tried this recipe, tell us what you think. We’d love to hear your thoughts in the comments below.
Thanks for checking out this recipe x
Ingredients (serves 6 | makes 1 Medium Salad)
- 1 kg Kipfler Potatoes (or any other waxy skin potato)
- 1 large Lebanese Cucumber
- 3 - 4 Small Red Skinned Radish
- 3 - 4 stalks Flat Leaf Continental Parsley
- 1/2 cup Mayonnaise
- 1/2 cup Sour Cream
- 1 tsp Dijon Mustard
- 1/4 cup Lemon Juice or White Balsamic Vinegar
- 1 tsp Caster Sugar
- Pinch Salt and Pepper
- For this recipe, you can peel the potatoes before boiling or you can leave them with skins on. We prefer to leave the skins on for extra nutrition and colour in the recipe. If you don't like skins on, peel all potatoes and drop them into a large saucepan of cold water as you peel. Ideally leave the potatoes whole as this will reduce the amount of water they absorb during cooking.
- Boil the potatoes until a sharp knife slips easily to the middle of the potato.
- While the potatoes are boiling, wash the vegetables and finely slice the radishes and cut the cucumber into chunks.
- Mix together the mayonnaise, sour cream, mustard, caster sugar and lemon juice/white balsamic vinegar and add a little salt and pepper.
- Once the potatoes are cooked, drain and allow to air dry for a few minutes. Then cut the potatoes into chunks and place in a large mixing or salad bowl. Pour all the dressing over the potatoes and gently toss through with clean hands or a large spoon. The warmth from the potatoes will help distribute the dressing easily.
- Leave to fully cool on the bench (not in the fridge yet). Add the radish and cucumber and gently mix through. Sprinkle with parsley and a little more salt and pepper to serve.
Here's a few more classic salads you might like to try: