Mamta's Kitchen

Potato Salad in Mayonnaise

Potato Salad in Mayonnaise

Mamta Gupta


A simple and easy salad


  • 500 gm. new potatoes. Red skinned potatoes, Jersey Royal, or waxy potatoes are best.

  • 150 ml. mayonnaise. You can use ready made mayonnaise.

  • A good sprinkle of freshly ground black pepper

  • 1-2 finely sliced chives or spring onion greens

  • 1 tsp. very finely chopped parsley (or coriander or basil or mint) leaves

  • 1/2 tsp. paprika (optional)

  • Salt to taste (not generally required). Add only after tasting.


  1. Boil potatoes in their skin. They should not be over cooked, otherwise they will break up.

  2. Cool under running water, to stop further cooking. Peel and chop into cubes. Small new potatoes should be left whole.

  3. Add spring onions and black pepper to mayonnaise and mix.

  4. Now add it to the potatoes and gently fold in.

  5. Transfer to a serving bowl and garnish with parsley and paprika just before serving. It can be prepared in advance and kept in the fridge, covered with a cling film.


  • You can add any one of the following to the mayonnaise, before adding it to the potatoes, at step 4: crisply fried and chopped bacon, chopped ham, finely chopped red or green pepper (capsicum), 1 green chilli, 1/2 cup cucumber, 1/2 cup boiled peas, flaked salmon/tuna, or peeled-cooked-prawns.

  • Also see Salad selection.

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