If you’ve ever sat at a summer picnic and had a bite of potato salad that made you think “this is exactly what it should taste like,” this one might be it.
Delia Smith’s Potato Salad doesn’t try to be trendy or overdone — it’s classic, creamy, just a bit tangy, and every forkful feels like a little nod to proper home cooking.
It’s the kind of side dish you end up eating before the main, then again after as a “just one more bite” situation. With Yukon Gold potatoes, a smooth dressing of mayo and buttermilk, a bit of mustard for edge, and just the right crunch from celery and pickles — it’s not trying too hard. It’s just right.
Why You’ll Love It
- Creamy and rich without being heavy
- Balanced tang from mustard and pickle juice
- Easy to make ahead — even better after a few hours in the fridge
- Works with everything from BBQ to grilled fish
- It’s classic, but never boring
Ingredients
For the Salad
- 3 pounds Yukon Gold potatoes — great texture, holds shape
- 4 hard-boiled eggs
- 1 cup mayonnaise
- ¼ cup buttermilk
- 2 tablespoons yellow mustard (or half Dijon, half yellow for extra tang)
- 2 dill pickles, minced + a splash of pickle juice
- Salt and pepper, to taste
- 2 ribs celery, chopped
- ¼ cup red onion, finely chopped
How to Make Delia Smith Potato Salad
1. Boil the potatoes:
Place whole, unpeeled potatoes into a pot of cold salted water. Bring to a boil, reduce heat, and simmer for 10–15 minutes, until fork-tender.
2. Steam off excess moisture:
Drain the potatoes fully, then cover the pot and let them steam for another 5–10 minutes with the lid on.
Peel if you like, then cut into ½-inch chunks.
3. Prep the dressing:
Separate yolks and whites from the hard-boiled eggs. Mash the yolks in a bowl, and chop the whites.
Add mayonnaise, buttermilk, mustard, pickle juice, salt, and pepper to the yolks. Mix well.
4. Combine it all:
While potatoes are still warm, pour over the dressing. Add chopped egg whites, celery, onion, and pickles. Stir gently to coat everything evenly.
5. Chill before serving:
Cover the bowl and refrigerate for a few hours — at least 2 — to let flavours meld and the salad thicken slightly.
Common Mistakes and How to Dodge Them
Why is my salad watery?
You probably didn’t drain or steam the potatoes enough. That extra moisture sneaks in and thins the dressing.
How do I keep the potatoes from going mushy?
Don’t overboil them — start checking at the 10-minute mark. They should be fork-tender, not collapsing.
Dressing tastes flat?
A pinch more salt or an extra splash of pickle juice often fixes it. Also, always taste after it chills — flavours develop.
Eggs rubbery?
Boil gently and don’t overcook. I usually go for 9 minutes exactly, then plunge into cold water.
Storage and Reheating
Fridge:
Store leftovers in an airtight container for up to 3 days. Stir before serving.
Freezer:
Wouldn’t recommend it — mayo and buttermilk don’t freeze well and can separate.
Reheating:
- Oven: Cover with foil and warm at 350°F for 15–20 mins
- Microwave: 1–2 minutes, stirring halfway
- Air Fryer: Spread out in a dish, reheat at 325°F for 10 mins — great if you like a crisp edge
Frequently Asked Questions
How do I avoid the salad being too watery?
Drain the potatoes well and let them steam after boiling. That evaporates leftover moisture and keeps the dressing creamy.
What’s the purpose of steaming the potatoes after boiling?
It helps them dry out a bit and improves the texture — less sogginess, more bite.
Can I add fresh herbs?
Absolutely. Dill, parsley, or chives are all excellent. Just add them once the salad is cool.
Can I make it the day before?
Yes — and you should! The flavour improves after a few hours in the fridge.
Nutrition Facts (Per Serving – Based on 6 Servings)
- Calories: 199 kcal
- Carbohydrates: 27g
- Protein: 6g
- Fat: 8g
- Saturated Fat: 2g
- Cholesterol: 79mg
- Sodium: 369mg
- Fiber: 3g
- Sugar: 3g
- Potassium: 659mg
More Delia Smith Recipe:
Delia Smith Potato Salad
Description
Delia Smith’s Potato Salad is a creamy, tangy side dish made with Yukon Gold potatoes, hard-boiled eggs, a zesty mustard dressing, and crunchy bits of celery, onion, and pickle. Perfect for barbecues, picnics, or classic Sunday lunches.
Ingredients
Instructions
- Place potatoes (whole, unpeeled) in a large pot of cold salted water. Bring to a boil, then simmer 10–15 minutes until fork-tender.
- Drain and let steam covered for 5–10 minutes. Peel (optional), then chop into ½-inch pieces.
- Separate yolks and whites from boiled eggs. Mash yolks. Chop whites.
- In a bowl, mix yolks with mayo, buttermilk, mustard, pickle juice, salt, and pepper.
- Add dressing to warm potatoes. Stir in chopped egg whites, celery, onion, and pickles.
- Cover and refrigerate for a few hours before serving for best flavour.
Notes
- Don’t skip the steaming step — it helps the dressing cling to the potatoes
- Warm potatoes soak up the dressing better than cold ones
- Taste and adjust salt after chilling — flavours change as it sits
- Optional: add a sprinkle of paprika or fresh dill for a little flair