Crushed potato salad recipe

(154 ratings)

Forget shop bought potato salad - this continental crushed potato salad recipe is quick, easy and packed with flavour.

Lunch under 200 calories
  • healthy
Preparation Time10 mins
Cooking Time15 mins
Total Time25 mins plus cooling
Five A DayOne
Cost RangeCheap
Nutrition Per PortionRDA
Calories179 Kcal9%
Sugar2 g2%
Fat12 g17%
Saturated Fat1.6 g8%
Salt0.34 g
Protein2.2 g4%
Carbohydrates15 g6%
Salt0.34 g

A warm and beautifully dressed potato salad - a great side dish or light lunch.

Potato salad is one of our favourite summer sides, but shop-bought ones can be stodgy and unexciting. This version is packed with a gorgeous combination of ingredients that makes it vibrant and delicious. Tangy gherkins and salty capers contrast with the earthy new potatoes and cool fresh mint. And the dressing adds even more flavour without pushing up the calories as a classic mayonnaise base would. In fact, at only 200 calories per portion, this is one of our brilliant low calorie lunch ideas (opens in new tab). Whether this is a light lunch or a barbecue side, we recommend serving it with a really crisp, frisée salad.


  • 500g new potatoes
  • 1 small red onion, diced
  • 2tbsp capers, chopped if large
  • 4-6 small gherkins, sliced
  • 2-3tbsp freshly chopped mint
  • 4tbsp mayonnaise
  • Sprigs of mint, to garnish

For the dressing:

  • 1tsp vegetable stock powder
  • 1tsp Dijon mustard
  • 2tbsp white wine vinegar
  • 4tbsp olive oil
  • Salt and pepper, to season




  1. Place the potatoes in a pan of water and bring to the boil. Simmer for 12-15 mins, or until they are just tender.
  2. Meanwhile, mix the vegetable stock powder with 100ml boiling water, mustard, vinegar, oil, and salt and pepper.
  3. Drain the potatoes, crush them lightly, then stir in the dressing and leave to cool.
  4. Once cool, stir in the onion, capers, gherkins, mint and mayonnaise, and serve the salad at room temperature, garnished with the mint sprigs.

Top tips for making crushed potato salad

Crushing the potatoes whilst they are hot gives them a greater surface area and allows them to soak up more of the dressing.

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Sue McMahon is a former Food and Recipes Writer at GoodTo and Cooking Editor at Woman's Weekly. Her primary passion is cakes and Sue regularly travels the world teaching cake decorating. Her biggest achievement to date was winning the Prix d’honneur at La Salon Culinaire International de Londres beating over 1,200 other entries.