You can’t go past a good old basic potato salad served up alongside meat fresh off the grill and this easy version is no exception. It’s flavourful and easy to throw together.
This potato salad never fails to get great feedback whenever I serve it up and is always one of the first things to run out on the table. It’s perfect served up with barbecue or even as a potluck dish.
Ingredients for potato salad
So, what’s in potato salad? Obviously, potatoes but my version has a few little sneaky ingredients that take it to the next level.
- Potatoes: I find most potatoes work fine. Starchier potatoes will work out softer, while waxy potatoes will keep their shape better. Simple red skinned potatoes have qualities of both and are my favourite.
- Eggs: It’s just not potato salad without hard boiled eggs. They add another texture and extra flavour.
- Spring onions: You may know them as green onions too. They add a mild onion flavour and a crisp texture.
- Mayonnaise: This salad is lighter, using a light whole egg mayonnaise.
- Sour cream: Sticking to the lighter theme, I use a light sour cream. Mixed with the mayo, it adds a slight tang and balances the much sweeter mayonnaise out.
- Wholegrain mustard: Just a couple of teaspoons adds a little mustard kick and a slight sweetness.
- Prosciutto: prosciutto is crisped up in the oven, then crumbled and scattered over the top. It adds saltiness, flavour and crunch.
The prosciutto and mustard are really what set this dish apart. Both impart umami and make this seriously the best potato salad you’ll ever try. Big call? Maybe but the fact that this always disappears quickly tells me others agree.
The potato salad dressing is 3 ingredients. The wholegrain mustard really gives it an extra something and a dash of water will thin out the sauce so that it spreads further meaning you don’t need to add as much. This will also stop the salad from having a gluggy texture.
You could also try dressing it with this Homemade Ranch Dip.
Handy tools to have
- Heavy based saucepan: my everyday saucepan is perfect for the job.
- Steaming basket: not necessary, but I like to steam my eggs rather than boil for no other reason than to save water. They steam in exactly the same time as they boil.
- Baking tray: with some baking paper, you won’t even need to wash it afterwards.
Try this Spiced Roast Sweet Potato Salad too.
How to make it
This simple potato salad is exactly what it’s name suggests and you can make it ahead of time, so let’s get to it.
- Peel and chop potatoes into 1.5 inch pieces then add them to a saucepan, cover with water and bring to a boil for about 7 minutes. Drain and set aside.
- Steam or boil eggs for 8 minutes. Set aside until cool enough to handle, then peel and chop into 8 pieces.
- Combine the potatoes and eggs in a large bowl, then place in the fridge to cool.
- Lay the prosciutto on a baking tray and cook for 15 minutes. Remove from the oven and let them cool. They’ll crisp up as they cool.
- In a small bowl, combine the mayonnaise, sour cream and mustard with a dash of water to thin it slightly.
- Scatter chopped spring onion, dill and salt over the potatoes and eggs. Add the dressing and give them a gentle mix to combine.
- Scatter the crumbled crispy prosciutto and a little parsley over the top then it’s ready to serve.
Customising your potato salad
- With or without potato skins: Leaving the skins on adds nutritional value and adds a nice texture too but it’s just as delicious without.
- Celery roughly chopped up adds a nice crunch.
- Bacon or ham: replace the prosciutto with crispy bacon or ham. Both work great.
- Dijon mustard: Like a good mustard kick? Add a teaspoon or two of Dijon to the dressing.
- Piccalilli or mustard pickles are also great added to the dressing. Try 1 tablespoon for a bit of tang and sweetness.
More great side dishes
- Roasted Beetroot Feta Salad
- How to make Crunchy Roast Potatoes
- Easy Cheesy Potato Bake
- Spanish Red Rice (Arroz Rojo)
- Sizzler Cheese Toast
- Stovetop Pumpkin Mac and Cheese
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Simple Potato Salad with Crispy Prosciutto
- 5 slices proscuitto
- 6 large eggs
- 5 medium potatoes, peeled
- 3 spring onions (green onions), sliced (note 1)
- 1 tablespoon fresh dill, roughly chopped
- ½ teaspoon sea salt flakes
- ⅓ cup whole egg mayonnaise (light is fine)
- ⅓ cup light sour cream
- 2 teaspoons wholegrain mustard
- parsley or more dill, to serve
- Preheat the oven to 180C / 350F / 160C fan forced. Line a baking tray with baking paper.
- Lay the prosciutto slices over the baking tray side by side. Bake for 12-15 minutes, then set aside to cool. It will crisp up as it cools.
- Chop the peeled potatoes into 1 ½ inch sized pieces. Place them into a large saucepan and cover with cold water. Bring to the boil over high heat, then boil for around 7 minutes or until fork tender.
- Drain the potatoes and set aside in a large bowl.
- In the same saucepan, add 1 inch of water to the bottom (if using a steamer basket) or fill about halfway with water (if boiling the eggs). Add the steamer basket if using then bring the water to the boil.
- Add the eggs, then cover and cook for 8 minutes. Set aside until cool enough to handle, then peel and slice.
- Add the eggs to the potatoes and place in the fridge to chill completely.
- Once cool, sprinkle the onions, dill and salt over the potatoes and eggs.
- Mix the mayonnaise, sour cream, mustard and just a dash of water in a small bowl. Add it to the potatoes and gently mix to combine everything. Adding water to the dressing will help it to cover all the salad without turning dry and gluggy.
- Break up the cooled prosciutto and scatter over the top. Follow with parsley or more dill. Store in the fridge until ready to serve.
- Depending on where you live, spring onions may be known as green onions or scallions. The ones used in this recipe are the long thin type, without the bulb at the end.
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