Diana's Savoury Potato Salad

Made  times
Swiss Phil 158

"This is a salty, vinegary, tasty potato salad as a change to one more mayonnaissey, and is quite useful for cutting through fatty accompaniments like ham. Please be aware that the final taste depends so much on the quality and structure of the ingredients, and on your own taste, that the amounts must be approximate only. Also, if you use the stock cube, then it's unlikely you will need much more salt."
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40 mins 4 servings
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Original recipe yields 4 servings



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  1. Boil the potatoes in their skins in salted water until almost done. Remove from the water and allow to cool, this additional cooling should complete the cooking process.
  2. In a mixing bowl, or in a salad bowl, put the vinegar, oil, pepper, onions and gherkins.
  3. When the potatoes are luke-warm, strip off the peel and either grate the potatoes or chop them into the mixture.
  4. Mix throroughly.
  5. Then add half or so of the stock. Mix.
  6. Adjust the taste and the consistency by adding more stock, salt, pepper as required.
  7. Finally add a dash of lemon juice to bring out the flavours.
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