Potato salad

A wooden cutting board on a white background, a blue plate with potato salad, in the foreground a fork with a piece of potato on it
Jump to Recipe Print Recipe

Looking for a new version of potato salad? Add some green to your potato salad this summer with green broad beans.

I found these in the frozen isle section in my grocery store and had to buy them, it was the first time I had seen green broad beans, and they were the perfect addition to my potato salad.

A wooden cutting board on a white background, ingredients to make potato salad laid out. Clockwise from left; cooked potatoes, a bowl of green broad beans, cut lemon, a bowl of mayonnaise, a red onion, a small pot of Dijon mustard, a bowl of Greek yogurt.
Potato salad ingredients

How to make potato salad

Keep the skin on the potatoes and dice them before boiling until tender, about ten to fifteen minutes, depending on how large your pieces are. I always keep the skin on, to save time and preserve the nutrients in the skin, but if you have picky eaters, then do peel your potatoes before cooking them.

You can prep the potatoes the night before, and keep them in the fridge. This way, you will save time in the morning when putting the salad together when you do not need to wait for the potatoes to cool down before mixing them with the rest of the ingredients.

Cut the onion in half before slicing it thinly. Put the onion slices in cold water for a few minutes to mellow the sharpness of raw onion.

If your broad beans are frozen, let them defrost in a colander.

Mix the yogurt, mayonnaise, mustard and lemon juice in a small bowl.

Once the potatoes are cold, mix with red onions and green broad beans.

Pour in the dressing mixture, stir carefully to not break the potatoes, until everything is coated in dressing.

Put in an airtight container in the fridge to serve for later, or serve right away at your next barbecue.

A wooden cutting board on a white background, ingredients to make potato salad laid out. Clockwise from left; a bowl of sliced red onions, a bowl of green broad beans, a large bowl of cooked and cut potatoes, a bowl of mixed potato salad dressing.
Potato salad ingredients

Substitutes

If you cannot get a hold of green broad beans, you can use shelled edamame beans.

Freezable

It is not advisable to freeze this potato salad, however it does keep well in the fridge in an airtight container for up three days, so it is perfect to make a day ahead if you have a larger gathering and have lots of food to prepare.

A wooden cutting board on a white background, a blue plate with potato salad and fork on the right hand side.
Potato salad on a plate

Variations

I have several different salads everything from a basic pasta salad to a zucchini couscous salad. Or why not try my recently added rainbow risotto salad.

A wooden cutting board on a white background, a blue plate with potato salad, in the foreground a fork with a piece of potato on it
Print Recipe

Potato salad

Looking for a new version of potato salad? Add some greens to your potato salad this summer with green broad beans.
Prep Time15 minutes
Cook Time15 minutes
Cooling time30 minutes
Total Time1 hour
Course: Salad
Cuisine: American
Keyword: potatoes
Servings: 8 portions

Ingredients

  • 750 g potatoes
  • 400 g green broad beans
  • 1 red onion
  • 100 ml yogurt
  • 45 ml mayonnaise
  • 15 ml mustard
  • ½ lemon juiced 2 tbsp
  • A pinch of salt

Instructions

  • Dice the potatoes with skin on and boil until tender, about 10-15 minutes.
  • Set aside to let cool down.
  • Halve the onion and thinly slice it. Put it in cold water for a few minutes to mellow the sharpness of the raw onion.
  • Mix the yogurt, mayonnaise, mustard and lemon juice in a small bowl.
  • Once the potatoes are cold, mix with red onions and green broad beans.
  • Pour in the dressing mixture, stir carefully until everything is coated in dressing.
  • Put in the fridge for later, or serve right away with your barbecue favourites.