I still make this simple potato salad whenever I need something that disappears fast at a family meal. It is a creamy, chive-sprinkled mix of tender new potatoes dressed with mayonnaise and salad cream. The recipe is perfect for weeknight sides, casual gatherings, or a make-ahead picnic dish, and it keeps well for busy cook-ahead days. For the full original inspiration and proportions, see the Simple Family Dishes potato salad recipe which helped shape this easy version.

Why you’ll love this dish

This potato salad is forgiving, fast, and crowd-pleasing. New potatoes hold their shape after cooking, so you get bite-size pieces that stay creamy without turning mushy. The mayonnaise and salad cream provide a smooth, slightly tangy coating while chives and dill add bright, fresh notes. It is budget-friendly and kid-approved, yet polished enough for a buffet or potluck.

"A backyard staple that feels homemade and never outstays its welcome. Creamy without being heavy and ready in under 30 minutes."

The salad works for weeknight dinners, brunch spreads, or as a side at casual entertaining. It is also a good make-ahead choice because flavors meld in the fridge.

Step-by-step overview

This is the quick roadmap so you know what to expect. Start by simmering cubed new potatoes in salted water until they are tender when pierced with a fork. Drain and let them cool slightly. Stir together mayonnaise, salad cream, chives, dill, and pepper, then fold the dressing into the potatoes. Taste and adjust the salt and pepper, then serve warm or chilled.

What you’ll need

• 1 kg new potatoes, scrubbed clean and cut into bite-size chunks
• 1/3 cup full fat or light mayonnaise (use your preferred type)
• 3 tablespoons full fat or light salad cream
• 2 tablespoons chopped chives
• 1/2 teaspoon dried dill
• 2 teaspoons salt plus more to taste for seasoning the salad if needed
• Black pepper to taste

Notes on ingredients: If you prefer a tangier dressing, swap half the mayonnaise for Greek yogurt. Fresh dill can be used instead of dried; use about 1 tablespoon chopped if fresh.

Step-by-step instructions

1. Place the cubed potatoes in a large pot and cover with cold water. Add 2 teaspoons of salt to the water.
2. Bring to a gentle simmer over medium heat. Cook until the potatoes are tender when pierced with a fork, about 10 to 15 minutes depending on size.
3. Drain the potatoes thoroughly in a colander. Transfer the drained potatoes into a large bowl and allow them to cool for a few minutes.
4. In a small bowl, combine mayonnaise, salad cream, chopped chives, dried dill, and a few grinds of black pepper. Stir until smooth.
5. Pour the dressing over the warm potatoes and toss gently to coat each piece. Warm potatoes absorb flavor better, but you can wait until they are fully cooled if you prefer a chilled salad.
6. Taste and adjust salt and pepper to your preference. Serve immediately or cover and chill until needed.
7. Store leftovers in an airtight container in the refrigerator for up to 4 days.

Best ways to enjoy it

Serve this potato salad alongside grilled vegetables, roasted proteins, or as part of a picnic spread. It also makes a hearty sandwich filling when spooned between slices of crusty bread or folded into green salad bowls for extra substance. For a summery platter, add a sprinkle of extra chives and a few lemon wedges on the side. For more pairing ideas and presentation tips, check this classic potato salad recipe for inspiration.

Storage and reheating tips

Keep leftovers in an airtight container in the fridge and use within four days. Do not leave the salad at room temperature for longer than two hours. The dressing can firm up after chilling; let the salad sit at room temperature for 10 to 15 minutes and stir gently before serving to soften it. Freezing is not recommended because the mayonnaise-based dressing can separate and the potato texture will change.

Helpful cooking tips

• Cut potatoes into evenly sized chunks so they cook at the same rate.
• Start potatoes in cold water so the centers and edges cook evenly.
• Use warm potatoes when you mix in the dressing for better flavor absorption.
• If your salad tastes flat after chilling, brighten it with a squeeze of lemon juice or an extra pinch of salt.
• If you want a lighter version, swap half the mayonnaise for plain yogurt.

Creative twists

• Add diced cucumber and radishes for a refreshing crunch.
• Fold in a handful of chopped parsley or tarragon instead of dill for a different herb profile.
• Stir in a spoonful of whole-grain mustard for a bit of texture and bite.
• Make it dairy-free by using a vegan mayonnaise alternative and omitting salad cream or substituting with a dairy-free dressing.

Common questions

How long does this potato salad take to prepare?

Active prep and cooking time is about 25 to 30 minutes. Cooling time depends on whether you serve it warm or chilled.

Can I make this salad ahead of time?

Yes. You can make it a day ahead and store it in the refrigerator. Flavors often improve after a few hours, and it will keep for up to four days when refrigerated in an airtight container.

What type of potatoes are best for this salad?

New potatoes or baby potatoes are ideal because they hold their shape after cooking. If you only have larger waxy potatoes, cut them into appropriately sized chunks and cook until tender.

Is it safe to leave potato salad out at a picnic?

No. Do not leave mayonnaise-based salads out at room temperature for more than two hours. If the ambient temperature is above 32 Celsius, reduce that limit to one hour to avoid food safety risks.

Can I substitute herbs or dressings for dietary needs?

Yes. Swap mayonnaise for a Greek yogurt blend for fewer calories or use vegan mayonnaise for a plant-based version. Fresh herbs work well in place of dried dill; adjust amounts to taste.

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