Crushed potato salad recipe

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serves: 4 - 6
Skill: easy
Cost: cheap
Prep: 10 min
Cooking: 15 min

Nutrition per portion

Calories 200 kCal 10%
Fat 15g 21%
  -  Saturates 2g 10%
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  • Now that summer is well on its way it’s time to get ready for the season’s barbecues. Grilled meats, crunchy salads and charred vegetables skewers – it has to be one of the best season’s for delicious and filling but not heavy food. And a big part of that barbecue platter is of course potato salad. No barbecue is complete without it. But rather than grabbing a pre-packed dish from the supermarket that will end up being left untouched on the table, why not make your own? If you’re a potato salad fan then you’ll love this easy crushed potato salad recipe. Homemade potato salad is so easy and quick to make, plus it is packed with flavour. This continental crushed potato salad contains new potatoes coated with mayo and sprinkled with crunchy veggies like onions and gherkins to add a hit of strong flavour. If you are looking for an easy dish to bring to a barbecue then this is it. Impress your friends and family by serving this up alongside grilled meat or fish or even barbecued veggies. Any of our BBQ recipes will go with it nicely! The leftovers will even keep for a couple of days in the fridge. But we don’t imagine they’ll be any left!


    • 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


    • Place the potatoes in a pan of water and bring to the boil. Simmer for 12-15 mins, or until they are just tender.

    • Meanwhile, mix the vegetable stock powder with 100ml boiling water, mustard, vinegar, oil, and salt and pepper.

    • Drain the potatoes, crush them lightly, then stir in the dressing and leave to cool.

    • Once cool, stir in the onion, capers, gherkins, mint and mayonnaise, and serve the salad at room temperature, garnished with the mint sprigs.

    Top tip for making Crushed potato salad

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

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