I first made this Punchy Potato Salad for one of our family get-togethers. I wanted something a bit more interesting than the traditional potato salad, and this absolutely delivered.
It’s creamy without being heavy, with English mustard, lemon, garlic and smoked paprika bringing plenty of flavour, while the red onion and crunchy gherkins give it that proper little kick. It’s brilliant alongside grilled meats, BBQ food or as part of a proper Picky Tea, and honestly, once you’ve made it yourself, the shop-bought stuff doesn’t really stand a chance.
The best thing about this one is that it’s properly easy to make, but tastes like you’ve put far more effort in than you actually have. The potatoes stay chunky and tender, the dressing clings to every bit, and the gherkins and onion cut through all that creamy richness. Make it ahead, stick it in the fridge to let the flavours get to know each other, then give it a good stir before serving. It’s one of those sides that quietly disappears while everyone’s busy complimenting the main event.
How to make Punchy Potato Salad:
Punchy Potato Salad
Ingredients
Method
- Cut the potatoes into golf-ball sized chunks. Boil in lightly salted water until just tender. Drain, set aside and leave to cool.
- Mix the mayonnaise with the Greek yoghurt. The yoghurt stops the whole thing from becoming too claggy and adds a slight tang.
- Stir in the mustard, garlic, lemon juice, olive oil, oregano, most of the paprika, black pepper and salt and mix thoroughly.
- While the potatoes are still warm but cool enough to handle, add them to the dressing. Warm potatoes will absorb the flavours much more readily.
- Stir through the red onion and gherkins. Add the white wine and give it a final stir.
- Transfer to your serving bowl and sprinkle the remaining paprika over the top. Serve while still slightly warm but also delicious cold.
Nutrition
Nutrition information is provided as a guide only and may vary depending on ingredients, brands and portion sizes.