• Serves 6
  • Makes 1
  • 20 minutes
  • Difficulty Easy
  • 9 Ingredients
March 3, 2020


Like to use potato salad as your go-to recipe when you’re asked to ‘bring a salad’?

Or are you just looking for a potato salad recipe that you can have on the table in minutes?

Look no further! This recipe is a slightly lighter take on potato salad recipes from the 70s! The MoM.Cook Club team created this recipe after one of the Mums decided to lose a little weight but couldn’t bear to part with potato salad altogether.

We love that this potato salad still uses a creamy style dressing … but is so much lighter!  Feel free to introduce a little more lime juice if you want to lighten up even more.

Ever wondered where potato salad was first ?

According to popular belief (or an article on the History of the Potato Salad), the humble potato salad was first introduced to Europe from the New World by Spanish explorers in the 16th century. These early potato salads were made by boiling potatoes in wine or a mixture of vinegar and spices (YUM)! We like the idea of a less creamy potato salad for sure.

The more American version of potato salad – with the thick, creamy dressing – is rooted in German cuisine and apparently arrived with European settlers.

The best potatoes for potato salad …

If you’re after the best salad ever, you need to know your potatoes.  We love a Coliban potato for this recipe.  The Coliban potato is perfect for boiling, chipping and baking and comes from Australia. When shopping for your potatoes for this potato salad recipe, sift through and find the smallest, cleanest potatoes you can.

We like to keep the skin on our potatoes as there is lots of nutritious goodness right beneath the skin.  And not having to peel means even less time to prepare this potato salad recipe!

Of course if you prefer your potatoes skin free, go ahead and peel them before boiling.

How do you make your potato salad?

Tell us in the comments below – the more variations the better we think.  We just can’t get enough!

Ingredients (serves 6 | makes 1 Large Bowl)

  • 18-20 Baby Coliban Potatoes (or similar white skinned baby potatoes)
  • 6 tbsp Light Sour Cream
  • 1 large Lemon, deseeded and juiced
  • 4 Spring Onions, finely chopped
  • 6 Eggs
  • 2 tsp Dijon Mustard
  • 2 tsp Sea Salt Flakes
  • 1 tsp White Pepper
  • 2 tbsp Good Quality Whole Egg Mayonnaise


  1. Place the baby potatoes into a saucepan and place the eggs on top. Cover with water, add a teaspoon of salt and boil until tender through to the centre of each potato. If you do not have baby potatoes, chop larger potatoes into 2 or 4 pieces to get to a size roughly the size of a golf ball.
  2. While the potatoes and eggs are boiling, combine the sour cream, lemon juice, mayonnaise, dijon mustard, salt and pepper and mix well.
  3. Once the potatoes have boiled, strain and allow to cool. Peel the eggs while the potatoes are cooling while running under cold water. While the potatoes are still a little warm, pour the dressing over all the potatoes and mix gently (we like to use food grade gloves and toss with our hands).
  4. Transfer the potatoes to serving bowl or platter, nestle the boiled eggs (cut into quarters) amongst the potatoes and garnish with the chopped spring onions. Sprinkle with a tiny amount of salt and pepper to serve.

If you'd like to make your Potato Salad a little more substantial you could sprinkle with bacon croutons or stir through hot smoked salmon and a little fresh dill. Small white pickled onions are also an interesting addition that adds a little crunch. You might also like to switch out the Dijon Mustard for Seeded Mustard for a stronger taste and a more grainy dressing. Here's a few more classic salads you might like to try:
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