A popular stand by dish, if you make potato salad using tinned potatoes it cuts down on the prep time and needing to have salad potatoes available! I always have a tin of potatoes in the cupboard as I use them for a few recipes, making potato salad is one of my favourite ways to use them.
This time I’ve used the Aldi Sweet Harvest Small New Potatoes in Water, but any brand of tinned potatoes will do!
The measurements below are just what I used this time – use what you’ve got, add ingredients by eye, it should look “just how you like it” so you create the best potato salad recipe that fits your dream of how it should be!
- 1 tin of new potatoes, weighing 345 grams drained weight (560 grams inc water)
- 50 grams of fresh or frozen sliced or chopped red onion
- 1 teaspoon mixed herbs, dried or fresh
- 2 heaped tablespoons of salad cream (or mayonnaise with a 1/8th teaspoon dry mustard)
- Open the tin of potatoes and drain all the liquid away, you don’t need this. Cut the potatoes to the size you want, you can leave them whole, cut them into chunks, or even finely dice them!
- Add the other ingredients. If using frozen onions, then you will need to defrost them – unless you are making this today to eat tomorrow, in which case you can leave them frozen as they’ll naturally defrost in their own time.
- Carefully spoon all the ingredients together until all the potato and onion are coated evenly with the salad cream and mixed herbs.
- If you have used dried herbs then it’s best to serve this tomorrow, enabling the herbs to suck up some of the moisture from the salad cream or mayonnaise, although it’s OK to eat if you can’t wait.
- Box up your potato salad in an airtight container and put it in the fridge until you want to use it! It will keep for 3-5 days in the fridge.