This Hairy Bikers potato salad from Meat Feasts tosses new potatoes in a lemony mayo and crème fraîche dressing with capers and baby gherkins. And it takes under 30 minutes for four at around 160 calories, so it works as a quick side for any barbecue or buffet.
Si and Dave have four different potato salads across four cookbooks, which tells you this is a dish they keep coming back to. And each version uses a completely different dressing, so the Meat Feasts one here with its caper and gherkin kick sits in the middle between their American classic and their no-mayo vinaigrette.
The detail that makes this version work is rinsing the boiled potatoes under cold running water until they are completely cooled before dressing them. Since warm potatoes absorb mayo and turn mushy, the cold rinse locks in a firm texture that holds up for hours on a buffet table.
Hairy Bikers Potato Salad Recipe
Description
Si and Dave’s potato salad from Meat Feasts where new potatoes get tossed in a lemony mayo with creme fraiche, capers and gherkins while keeping their bite.
Ingredients
For the Potato Salad:
Instructions
- Boil the potatoes: Scrub the new potatoes well, then bring a pan of salted water to the boil. Add the potatoes, bring back to the boil and cook for 15 to 18 minutes until just tender but not falling apart.
- Cool quickly: Drain the potatoes in a colander, then rinse them under cold running water until completely cooled. This stops the cooking and keeps the texture firm, since warm potatoes turn mushy when dressed.
- Make the dressing: Mix the mayonnaise, crème fraîche, capers, sliced gherkins and lemon juice in a large bowl until well combined.
- Assemble: Cut the cooled potatoes into quarters, then add them to the dressing with the lemon zest and stir gently until coated. Season with salt and pepper, then sprinkle with parsley before serving.
FAQs
Is there an American-style potato salad?
The Mums Know Best book has one that uses red potatoes with American mustard, dill pickle juice, a splash of vinegar and mayo. And you can add a chopped hard-boiled egg if you want the full deli-counter version, since Si and Dave list that as an optional extra.
The key difference is the dill pickle juice, which gives a tangy sharpness that the Meat Feasts version above gets from capers and lemon instead. Both use mayonnaise as the base, but the American version has a sweeter, more vinegary hit that works well at a summer barbecue.
Can I make this without mayonnaise?
The Ultimate Comfort Food book has a potato salad dressed with a vinaigrette made from olive oil, wholegrain mustard and honey instead of mayo. And Si and Dave say “the trick is to add the dressing to the potatoes while they’re still warm” so they absorb the vinaigrette as they cool.
That version also adds torn ham hock, peas, watercress and fresh mint, so it ends up being more of a warm main-course salad than a cold side. But the vinaigrette technique works on its own if you just want a lighter take without the mayo.
Can I make the mayonnaise from scratch?
The Perfect Pies book has a potato salad with homemade mayo, and Si and Dave call it “the warlord of the salad world.” Their method blends egg yolks with white wine vinegar, Dijon mustard and sugar, then gradually adds 300ml sunflower oil until thick before loosening with crème fraîche and cold water.
It takes longer but the result is noticeably fresher than jarred mayo, and Si and Dave finish theirs with spring onions and toasted caraway seeds for a Central European twist. If you do not want to make your own, the recipe tip says “use about 400ml of ready-made” as a shortcut.
How long does potato salad keep?
This keeps well in the fridge for up to two days, covered, since the mayo and crème fraîche hold better than a vinaigrette-based dressing. But give it a stir before serving and check the seasoning, because cold food always needs a bit more salt than you think.
Do not freeze potato salad, since the potatoes go grainy and the mayo splits when thawed. If you are making this for a barbecue, keep it in the fridge until the last minute and serve it cool rather than at room temperature, especially in warm weather.
What goes well with this potato salad?
For a barbecue spread, this sits well next to anything off the grill since the creamy dressing balances charred meat. And as a side for a bigger meal, try it with the shepherd’s pie where the cold creamy potato contrasts the hot sliced potato topping.
Si and Dave also suggest their potato salad with ham in Ultimate Comfort Food as a way to use up leftover ham hock from the day before, which turns it from a side into a proper light lunch on its own.
