A creamy British deli-style potato salad made with new potatoes and a tangy dressing of mayonnaise, mustard, vinegar, and herbs, with cream and turmeric for extra richness and colour.
About British Potato Salad
Origins and Tradition
Potato salad has roots in 16th-century Europe, where early versions featured boiled potatoes dressed with vinegar and herbs after their introduction from the Americas. In Britain, the dish evolved to include creamy elements like mayonnaise and mustard, often paired with spring onions and mild herbs. Today, British deli-style potato salad typically uses waxy new potatoes and is served cold, dressed in a tangy mixture of mayonnaise, vinegar, and sometimes sour cream. It appears regularly as a ready-made side in supermarket deli counters and is common at picnics, barbecues, and buffet-style meals.
This Recipe
This version is a homemade attempt to recreate the flavour and texture of my favourite ready-made potato salad, the deli-style one from the Waitrose Essential range, a popular UK supermarket brand. It stands out for its creamy dressing, mild tang, and pale yellow colour from a touch of turmeric. I’ve always liked how well-balanced it is, so I wanted to get as close as possible to that taste at home. The only real change is that I’ve used new potatoes instead of the usual white ones, simply because I prefer their texture and flavour.
Ingredients for British Potato Salad Deli-style
- potatoes – Buy new potatoes or waxy varieties of your choice
- spring onion – Use the green and white parts; avoid wilted or slimy stalks.
- herbs – Buy fresh chives and parsley.
- mayonnaise – Use full-fat for the best taste.
- cream – Single or double.
- mustard – Buy English mustard.
- olive oil – Standard extra virgin olive oil; not flavoured.
- vinegar – Use white wine vinegar.
- sugar – Standard granulated or caster sugar. Don’t skip it; just a small amount helps balance the acidity and brings the dressing together.
- salt and pepper – Fine sea salt and freshly ground black pepper are ideal.
For a fiery twist, try
Tex-Mex potato salad
How to make British Potato Salad
Cook the potatoes
- Rinse the new potatoes thoroughly and cook them whole, with the skin on, in salted water. Once tender, drain and let them cool just enough to handle. The thin skin adds flavour and texture, so there’s no need to peel.
- Cut them in half and place them in a large bowl.
- If using regular potatoes, peel and dice them before cooking. Boil for about 12 minutes until just tender, then drain and allow to cool slightly.
Prepare the dressing
- Finely chop the spring onion, parsley, and chives, and mix them in a small bowl with the olive oil, vinegar, and sugar. Stir well until sugar dissolves.
- Pour the mixture over the hot potatoes and gently stir to coat. Adding the dressing and herbs while the potatoes are hot helps them absorb flavour more effectively, and the heat takes the edge off the raw onion. Leave to cool until the potatoes are just warm, then continue with the creamy ingredients.
- In a small bowl, mix the mayonnaise, cream, mustard, and turmeric until smooth.
- Once the potatoes have cooled to a warm or room temperature, add the creamy mixture to the potatoes. Stir gently until everything is evenly coated. Season with salt and black pepper.
- Chill the salad for at least 1 hour before serving.
Serving
British deli-style potato salad is traditionally served cold as a side dish. It’s a regular feature at picnics, barbecues, and buffet-style meals, often paired with grilled meats, sandwiches, or cold roast chicken. It also works well alongside quiches, pork pies, or smoked fish. For a lighter option, serve it with crisp lettuce leaves or as part of a mixed salad spread.
I often serve this potato salad alongside simple fish dishes.
Recipe Card
British Potato Salad – Deli-style
Ingredients
- 500 g new potatoes
- 2 tbsp chopped spring onion - green and white part
- 2 tsp fresh chives
- 1 tbsp parsley
- 3-4 tbsp mayonnaise
- ½ tsp English mustard
- 2 tbsp olive oil
- 1 tsp white wine vinegar
- â…“ tsp white caster sugar
- ¼ tsp turmeric
- 2 tsp single or double cream
- salt, black pepper - to taste
Instructions
- Boil the new potatoes in salted water until tender, for 15-20 minutes. Drain, cut in half, and place in a bowl.
- Mix finely chopped spring onion, parsley, and chives with olive oil, vinegar, and sugar. Make sure sugar dissolves. Pour over hot potatoes and stir gently. Let cool until just warm.
- Stir together mayonnaise, cream, mustard, and turmeric. Add to the potatoes and mix gently. Season with salt and pepper.
- Chill for at least 1 hour before serving.
Notes
For a fiery twist, try
Tex-Mex potato salad