• Start potatoes in cold water so they cook evenly.
• Salt your cooking water generously – it makes a huge difference.
• Steam-dry potatoes so dressing sticks.
• Always taste your dressing before mixing – seasoning is everything.
• Potato salad improves after 4–6 hours in the fridge.

Serving Suggestions

• Serve alongside sausages, steak, BBQ chicken, prawns, lamb chops, or roast turkey.
• Present in a large white serving bowl topped with fresh parsley and cracked pepper.
• Sprinkle extra bacon and spring onion on top for presentation.
• Add a squeeze of fresh lemon just before serving to brighten flavours.
• Perfect for:
  • Christmas lunch
  • Australia Day BBQ
  • Weekend picnics
  • Family gatherings
  • Camping trips
  • Bring-a-plate parties

Tips

• Use waxier potatoes like baby potatoes, kipfler, or red potatoes – they hold shape better.
• Don’t use starchy potatoes like Russets (they go mushy).
• If salad looks dry, add 2–3 tbsp extra mayo just before serving.
• Chill potatoes completely before adding dressing if you want a firmer salad.
• Add pickle juice or lemon juice last to balance richness.
• For extra crunch, stir in celery leaves along with stalks.