Easy Ottolenghi’s Potato Salad

Growing up, potato salad meant one thing: chunks of potato drowning in mayo with a sprinkle of paprika on top. That’s how my mom made it, and honestly, I thought that’s just how potato salad was supposed to be.

Then I discovered Ottolenghi’s version, and it changed everything I knew about potato salad. No mayo in sight – instead, it’s all about fresh herbs, lemon, and mustard. When I first tried making it, I was skeptical. But now? This is the potato salad I bring to every cookout, and people always ask for the recipe.

What Kind of Potatoes Should I Use?

New potatoes are the star of this salad, and for good reason – they hold their shape well and have a naturally creamy, waxy texture that’s perfect for potato salad. While the recipe calls for small new potatoes, you could also use fingerlings or baby red potatoes if that’s what you can find at your store. Just make sure to stick with waxy potatoes rather than starchy ones like russets, since starchy potatoes tend to fall apart and become mushy when boiled. When shopping, look for potatoes that are firm, smooth, and free from sprouts or green spots – and try to choose ones that are similar in size so they’ll cook evenly when you boil them.

Options for Substitutions

This potato salad recipe is pretty flexible and you can make several swaps while keeping its character intact:

• New potatoes: You can use any waxy potato variety like fingerlings, red potatoes, or Yukon Golds. Just avoid starchy potatoes like russets as they’ll fall apart too easily.
• Greek yogurt: Regular plain yogurt works fine – just strain it in a cheesecloth for 30 minutes first. Or use sour cream as a direct replacement.
• Caraway seeds: If you’re not a fan or can’t find them, try fennel seeds or cumin seeds instead. The flavor will be different but still tasty.
• Maple syrup: Honey or agave nectar work just as well for that touch of sweetness.
• White wine vinegar: Apple cider vinegar or champagne vinegar make good substitutes. Rice vinegar works too, just use a bit less as it’s milder.
• Fresh dill: If you can’t get fresh dill, use 1 tablespoon dried dill instead. Fresh parsley or chives can also work for a different but nice herby flavor.
• Red onion: Shallots make a great substitute, or you can use white onion soaked in cold water for 10 minutes to reduce the sharp bite.

Watch Out for These Mistakes While Cooking

The biggest mistake when making potato salad is overcooking the potatoes – they should be tender but still hold their shape, so start checking them about 2-3 minutes before the suggested cooking time and drain them as soon as a knife slides in easily.

Getting the seasoning right is crucial, so don’t forget to generously salt the cooking water (it should taste like the sea) and season the potatoes while they’re still hot, as they’ll absorb flavors better at this stage.

A common error is serving the salad straight from the fridge – the flavors will be muted and the texture too firm, so let it sit at room temperature for at least 30 minutes before serving to allow the caraway and dill flavors to bloom.

To prevent a watery dressing, make sure to thoroughly drain and dry the potatoes after cooking, and if using Greek yogurt, strain off any excess liquid that may have separated on top.

What to Serve With Potato Salad?

This creamy potato salad makes a perfect side dish for all your summer cookouts and gatherings! It pairs wonderfully with grilled meats like burgers, hot dogs, or barbecued chicken – the tangy dressing and fresh dill complement those smoky flavors perfectly. For a complete picnic spread, serve it alongside some crunchy coleslaw, fresh corn on the cob, or a simple green salad. If you’re going the indoor route, this potato salad also tastes great next to a roasted chicken or as part of a sandwich platter with cold cuts and fresh vegetables.

Storage Instructions

Keep Fresh: This potato salad tastes even better the next day after all the flavors have had time to mingle! Keep it in an airtight container in the fridge for up to 4 days. The yogurt-mayo dressing helps keep everything nice and creamy.

Make Ahead: You can prep this salad up to a day in advance – it’s actually perfect for entertaining! Just hold back the fresh dill until right before serving to keep its bright flavor and color. Give everything a good stir before serving to redistribute the dressing.

Note: If you notice the salad getting a bit dry after a day or two in the fridge, simply stir in a splash of olive oil or a spoonful of yogurt to bring back the creaminess. The potatoes tend to soak up the dressing over time, so this little trick works like a charm!

Preparation Time	10-15 minutes
Cooking Time	12-14 minutes
Total Time	22-29 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 3000-3500
• Protein: 40-50 g
• Fat: 250-270 g
• Carbohydrates: 250-270 g

Ingredients

• 1.4 kg small new potatoes, halved
• 1 garlic bulb, halved
• 2 tablespoons celery salt
• 60g pickles, chopped into small ¾ cm pieces
• 10g fresh dill, chopped
• 75 ml olive oil
• 1 ½ teaspoons caraway seeds, toasted and crushed slightly
• 150g mayonnaise
• 150g greek yogurt
• 2 tablespoons white wine vinegar
• 3 teaspoons dijon mustard
• 1 teaspoon maple syrup
• 1 red onion, finely diced (120g)
• Fine sea salt and black pepper to taste

Step 1: Cook the Potatoes

Place the potatoes in a saucepan along with the garlic.

Cover the potatoes with water and stir in the celery salt and 1 tablespoon of sea salt.

Set the pan on high heat and bring it to a boil.

Once boiling, reduce the heat to medium-high and cook the potatoes for 12-14 minutes, or until a knife can easily pierce through them.

Drain the potatoes, discard the garlic, and allow them to cool until they are just warm.

Step 2: Prepare the Dressing

In a bowl, combine all the dressing ingredients along with 1 teaspoon of salt and ½ teaspoon of black pepper.

Stir the mixture well to ensure everything is thoroughly combined.

Add the warm potatoes to this dressing mixture and mix well.

Set the bowl aside and allow the potato mixture to cool to room temperature.

Step 3: Mix the Gherkin Mixture

In a separate bowl, combine the gherkins, dill, and olive oil.

Season this mixture with ⅛ teaspoon of salt and a generous grind of black pepper.

Stir everything together until well mixed.

Step 4: Assemble the Salad

To assemble the salad, place a third of the potato mixture onto a serving platter.

Spoon over a third of the gherkin mixture and sprinkle some caraway seeds on top.

Repeat this layering process until all ingredients are used, ending with the gherkin mixture and caraway seeds on top.

Step 5: Serve or Store

The potato salad can be served immediately if desired, or covered and refrigerated for later use.

It makes a delicious side dish that holds well when chilled.