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Potato salad is on every New Zealand Christmas table and beside every barbecue from Labour Weekend to Easter, and most of it is disappointing in the same way: the potatoes taste of nothing and the dressing sits on the outside.
There’s one step that fixes it, and it takes no extra time.
This serves 8 and takes about 30 minutes.
Dress them warm
Cold, dry potatoes are sealed. Nothing gets in, so the dressing coats the surface and the inside of every piece stays bland.
Warm potatoes are still open — the starch hasn’t fully set and the surface is slightly porous. Toss them in the vinegar and mustard while they’re still hot from draining and they absorb it right through. Then let them cool before the mayonnaise goes in, so it doesn’t split.
So it’s two stages: acid while hot, creamy dressing once cool. That’s the whole trick, and it’s why a good potato salad tastes seasoned all the way through instead of just on the outside.
Which potatoes
Waxy, not floury. This matters more here than in almost any other potato dish.
Waxy potatoes hold their shape when boiled and stay in distinct pieces when you fold the dressing through. Floury ones — Agria, Ilam Hardy, most of what’s sold as “roasting” or “all purpose” — collapse into mash the moment you stir them.
In New Zealand look for Nadine, Draga, Jersey Benne, Perlas, or anything labelled “salad potatoes” or “boiling”. Jersey Bennes are the December luxury and worth it if the price hasn’t gone silly. Nadine is the reliable year-round supermarket option.
Cut after cooking, not before
Boil them whole if they’re small, or in large halves if they’re not, and cut them once they’re cooked and drained. Small pieces boiled in water absorb it, go waterlogged, and dilute the dressing from the inside.
The exception is skin-on new potatoes, which can go in whole and be left whole.
Don’t overcook them
A skewer should meet slight resistance at the centre. Potatoes carry on cooking in their own heat after draining, so pull them a minute before you think they’re done. Overcooked potatoes fall apart when you fold the dressing in, and then you have a very nice mashed potato.
Frequently asked questions
What are the best potatoes for potato salad in NZ?
Waxy varieties — Nadine, Draga, Perlas, or Jersey Bennes in season. Anything sold as “salad” or “boiling” potatoes. Avoid floury ones like Agria and Ilam Hardy; they collapse when you stir the dressing through.
Should you dress potato salad warm or cold?
Both, in stages. Toss the potatoes in vinegar and mustard while they’re still hot so the seasoning soaks in, then let them cool completely before adding the mayonnaise, which would split on hot potatoes.
Why is my potato salad bland?
The potatoes were dressed cold. Once a potato cools its surface seals and the dressing can only sit on the outside. Season them hot and the whole piece tastes of it.
Can I make potato salad the day before?
Yes, and it’s better for a few hours in the fridge. Overnight is fine, though hold back the herbs and stir through a spoonful of extra mayonnaise before serving, as the potatoes absorb some of the dressing.
Do you peel the potatoes?
Not for new or thin-skinned potatoes — the skin adds texture and holds the pieces together. Peel older, thicker-skinned ones.
Egg or no egg?
Regional and personal. Egg makes it more substantial and it’s the standard Kiwi version. Without it you get a lighter salad that suits a rich barbecue better.
How do I stop it going watery?
Let the potatoes steam dry in the colander for two minutes after draining, and cool them completely before the creamy dressing goes on. Warm potatoes under mayonnaise release moisture and split it.
How long does it keep?
Three days in the fridge. Don’t leave it sitting out at a summer barbecue for more than two hours — mayonnaise and eggs in the sun is exactly the situation food safety advice is written for.
Variations
- Bacon and chive — 4 rashers, crisped and crumbled, folded in at the end.
- Mustard and dill — wholegrain mustard in place of Dijon, and a large handful of dill.
- No mayo — dress with 1/3 cup olive oil, 3 Tbsp white wine vinegar, Dijon and plenty of spring onion. Better in the heat and it doesn’t split.
- Kūmara — replace half the potato with orange kūmara, roasted rather than boiled.
| Prep Time | 15 minutes |
| Cook Time | 15 minutes |
| Servings |
servings
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- 1.2 kg waxy potatoes Nadine, Draga or Jersey Benne
- 2 Tbsp white wine vinegar
- 1 Tbsp Dijon mustard
- 4 eggs
- 3/4 cup good mayonnaise 180 g
- 1/4 cup sour cream 60 g
- 4 spring onions finely sliced
- 3 Tbsp chopped gherkins or capers
- 2 Tbsp chopped chives or parsley
- salt and freshly ground black pepper
Ingredients
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- Scrub the potatoes and leave the skins on if they're new or thin-skinned. Cut any large ones in half so all the pieces are a similar size.
- Put them in a large pot, cover with cold salted water, bring to the boil and simmer for 12–15 minutes, until a skewer meets just a little resistance at the centre. Don't overcook them.
- Meanwhile, boil the eggs for 8 minutes, then cool them under cold running water and peel.
- Drain the potatoes and leave them in the colander for 2 minutes to steam dry.
- Tip the still-hot potatoes into a large bowl, cut into bite-sized chunks, and immediately toss with the vinegar, the Dijon and a good pinch of salt. Leave to cool to room temperature, about 20 minutes.
- Mix the mayonnaise and sour cream together. Once the potatoes are properly cool, fold it through gently along with the spring onions, gherkins and most of the herbs.
- Roughly chop the eggs and fold them through last, so they stay in pieces.
- Season well, scatter with the remaining herbs, and chill for at least half an hour before serving.