Classic potato salad recipe

A delicious classic potato salad that's sure to please everyone

10 mins preparation | 20 mins cooking | Serves 8



  • 1kg small potatoes
  • 2 teaspoons olive oil
  • 2 teaspoons yellow mustard seeds
  • 200g natural yoghurt
  • 1/3 cup (100g) whole egg mayonnaise
  • 1 red onion, finely chopped
  • 2 tablespoons snipped chives, plus extra to garnish
  • 1 teaspoon dijon mustard
  • 2 tablespoons capers, rinsed, drained


  • Cook potatoes in a pan of boiling, salted water for 15 to 20 minutes, or until tender.
  • Drain and cool.
  • Meanwhile, heat half the oil in a frying pan on medium.
  • Add mustard seeds, cover and cook for 1 to 2 minutes, or until seeds pop.
  • Transfer to a large bowl.
  • Add yoghurt, mayonnaise, onion, chives and mustard, and mix well.
  • Cut potatoes in half lengthways. Add to the yoghurt mixture and gently toss to combine.
  • Heat remaining oil in a small frying pan on medium.
  • Cook capers for 1 minute, or until fragrant.
  • Scatter capers and extra chives over potato salad and serve.

Note: If time allows, assemble this potato salad a few hours before serving to allow the flavours to develop.

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