This potato salad reminds me of summers that actually felt like summers — you know, long evenings, too much sun on your nose, and someone always bringing “just a little something” to the picnic that ends up stealing the show. This is that dish. Simple. Familiar. But somehow still impressive. It’s creamy and tangy with a bit of crunch, and honestly, it just feels like something a proper grown-up would make.
The first time I made it, I overcooked the eggs, undercooked the potatoes, and forgot the salt. Didn’t matter. People still devoured it. Now I make it right — with buttery Yukon Golds, crisp celery, chopped pickles (don’t skip that bit), and a dressing that’s part creamy, part sharp, and all kinds of addictive. If you’re the type who nicks the last spoonful straight from the bowl at 11pm — yeah, me too.
Why You’ll Love It
- It’s got that creamy-crunchy-tangy thing going on — and it works.
- Great make-ahead option — even better the next day.
- No fancy gear or techniques — just a fork, a pot, and a bowl.
- Picky-eater friendly — but also posh enough for guests.
- Easy to tweak — more mustard? Go for it. Bacon? Do it.
- Feeds a crowd — or keeps you fed for days (if you hide it well).
Ingredients
- 3 lbs Yukon Gold potatoes
- 4 hard-boiled eggs
- 1 cup mayonnaise
- ¼ cup buttermilk
- 2 tbsp yellow mustard (or half Dijon, if you fancy it)
- 2 dill pickles, minced + a splash of pickle juice
- Salt and black pepper, to taste
- 2 celery stalks, finely chopped
- ¼ cup red onion, finely chopped
How to Make It
Boil the potatoes — skins and all:
Pop the whole potatoes in a large pot, cover with cold water, and bring to a boil. Simmer for about 10–15 minutes, or until a fork slides in easily but they’re not mushy. Drain, then cover with a lid and let them steam themselves silly for 5–10 minutes. It helps.
Peel and chop (or don’t):
Once they’re cool enough to handle, peel if you like — I leave the skins on because I’m lazy and they taste great. Chop into bite-sized chunks.
Make your creamy base:
Mash the egg yolks in a bowl with a fork (don’t skip this — it’s what gives the dressing its richness). Add the mayo, buttermilk, mustard, and a good splash of pickle juice. Whisk until smooth-ish.
Bring it all together:
Pour the dressing over the still-warm potatoes — they soak up more flavour that way. Add the chopped egg whites, celery, red onion, and minced pickles.
Mix gently, then chill:
Stir it all together without smashing the potatoes too much. Season to taste with salt and pepper. Cover and let it chill in the fridge for a few hours. Don’t skip this part — it’s when the magic happens.
Common Mistakes and How to Dodge Them
Why’s it falling apart?
You might’ve overcooked the potatoes. Aim for fork-tender, not crumbly. Also, be gentle when mixing.
Tastes a bit bland?
It needs more salt — or another splash of pickle juice. Or both. That briny kick makes everything pop.
Too gloopy?
Next time, go easy on the mayo or add more buttermilk to lighten things up.
Not creamy enough?
Add a spoonful of sour cream or Greek yogurt. It smooths everything out and adds a nice tang.
Storage and Reheating
Fridge:
Keeps well in an airtight container for up to 5 days. Honestly, it gets better by day two.
Freezer:
Technically you can freeze it… but the texture gets weird. I wouldn’t.
Microwave:
If you’re a warm potato salad person (controversial), reheat gently in short bursts, stirring as you go.
Stovetop:
Low heat, non-stick pan, tiny splash of water or cream to loosen it. Stir gently.
Frequently Asked Questions
Can I use another type of potato?
Yes, but go for waxy ones — like red potatoes or Charlotte. Russets will just fall apart.
Do I have to use pickles?
Not really, but they give the salad that signature zing. You could try capers or chopped cornichons instead.
Is it better made ahead?
Absolutely. Make it the night before and let the flavours settle in properly. Trust the fridge.
Can I make it dairy-free?
Sure. Swap the buttermilk for a splash of plant milk + lemon, and use dairy-free mayo.
Nutrition Facts (Per Serving):
- Calories: 358
- Fat: 21g
- Carbs: 28g
- Protein: 6.7g
- Sodium: 1323mg
- Sugar: 2g
Try More James Martin Recipes:
James Martin Potato Salad
Description
Creamy, zippy, and properly comforting — this potato salad brings together eggs, pickles, and buttermilk dressing for a crowd-pleasing side with serious flavour.
Ingredients
Instructions
- Boil potatoes until fork-tender. Let steam, then peel (if desired) and chop.
- Mash egg yolks and mix with mayo, buttermilk, mustard, and pickle juice.
- Toss dressing with warm potatoes.
- Fold in chopped egg whites, celery, onion, and pickles.
- Season and chill for at least 2 hours before serving.
Notes
- Warm potatoes soak up dressing better — dress them early.
- Don’t overboil the potatoes — keep an eye on them.
- Add a sprinkle of smoked paprika or fresh dill if you’re feeling fancy.
- Goes great with BBQ anything or tucked into a sandwich.