Potato Salad

This particular recipe of potato salad is one of my favourites. Its originally from my mother-in-law, and I’ve tweaked it by adding less mayonnaise (and a different one at that!) and less lemon juice. Its light with texture – its crunchy yet soft at the same time, and the onions add a sweetness to the savoury and salty pickled gherkins. And the parsley adds a ton of flavour to the mix, and when you use good quality mayonnaise (homemade or otherwise – I am using Kewpie Mayonnaise here, as I am not a fan of the white gloopy stuff), it makes an excellent addition to your main dish especially grilled meats. Its versatile, you can eat it hot just as its made, or let it cool and serve later at room temperature. It is easy to make, and its one of my ‘entertaining staples’ as I serve this during winter and summer!

You can make it your own by adding other favourite ingredients – I added thinly sliced chillies in mine once, and it was a hit!

Ingredients (for 4 and maybe some leftovers):

800g of potatoes, washed, peeled and cut into medium-sized cube pieces.
Lemon juice from half a lemon (approximately 1 tablespoon)

The Potato Salad ‘holy trinity’

  • 2 medium sized red onions, sliced thinly into crescent shapes like image below.
  • A handful of pickled gherkins, sliced thinly. This is a matter of taste – some people like it more, some people like it less. I usually have it an equal amount to the onions.
  • A big bunch of parsley, sliced thinly. Also equal amount to the onions.

About 50ml of Extra Virgin Olive Oil
3 tablespoons of Mayonnaise, or to taste.
Salt and Pepper to taste.


  1. Boil the potatoes in lightly salted water. Make sure you don’t overcook the potatoes. They are ready when you can easily stick a fork in it, ensuring that they are tender. Drain.
  2. While potatoes are still steaming hot, pour the lemon juice on the potatoes and mix thoroughly.
  3. Add the ‘holy trinity’ ingredients and mix thoroughly.
  4. Add the olive oil and mayonnaise according to personal taste and mix gently to prevent breakage. I don’t add too much mayonnaise in my potato salad, in general.
  5. Salt and pepper to taste, and serve.

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