Recipe: Potato Salad

It isn't summer without a few serves of potato salad along the way and our guest home-chef Gabby made up a generous serving for our annual Rhubarb Xmas feast. Her floofy sidekick Reggie was there to cheer us all on and we gobbled it up along with Aunty Ida's Pavlova, Smoked Trout Dip, Torta Caprese and Caponata. Whip them all up and you'll have yourself a serious feast :-)

We also have Last Minute Xmas Cake and Green Salad from Xmas in years gone by.


"What’s summer without a potato salad? This beauty has a fresh, easy dressing, creamy mayo spiked with the sharpness of gherkins and fresh mint and parsley. Not the gluggy, heavy Australian potato salad of the 1950s, this potato salad will delight young and old and is ready in the time it takes to boil the potatoes. The sweet, creamy texture of fresh organic potatoes make all the difference in this recipe. 

- Gabby xx"



Makes: 6-8 as a side dish.

Preparation + cooking time: Allow about 1 hour 30 mins – includes time for boiled potatoes to cook and cool.



  • 2 kg small potatoes, scrubbed, skin on (eg. Dutch creams)
  • 1 cup organic Sour cream or Schulz organic yoghurt (or half and half)
  • 2 teaspoons Dijon or Grainy Mustard
  • 2-3 teaspoons creamed Horseradish (to taste)
  • ½ cup Vegan Mayo (we used Naked Byron Foods organic mayo)
  • 2 tablespoons Extra Virgin Olive oil
  • 1 tablespoon Organic Apple Cider vinegar
  • ½ lemon, juice
  • Salt and pepper, to taste
  • 2-3 tablespoons gherkins, chopped (and save about 4 tbspns juice for dressing)
  • 3 boiled eggs (optional, 3, sliced)
  • Fresh parsley, mint – washed and chopped.


  1. Scrub the potatoes – leave skin on - place in pot of salted cold water. Bring to the boil and simmer until potatoes are just tender. Drain well in cold water and set aside to cool. 
  2. Meanwhile, make the dressing: In a medium-sized bowl, mix all remaining ingredients except the gherkins and eggs. Whisk well until all combined.
  3. Slice potatoes thickly and place in large bowl. Add the dressing and mix gently – don’t break the potatoes!
  4. Lay the sliced eggs over the top and sprinkle over gherkins and fresh herbs to serve. 

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