Granny’s Potato Salad with Pickled Onions

Preparation info

  • Difficulty


  • Serves:



Appears in

My Street Food Kitchen

My Street Food Kitchen

By Jennifer Joyce

Published 2015

  • About

My favourite potato salad dates back to the fifties and I don’t think a barbecue is complete without it. Potato salad went out of fashion after being destroyed by grocery stores and bad delis that drowned it in blobs of mayonnaise. The authentic version has to be ice-cold, mixed with tangy sauce and crisp bits of celery and chopped pickle. The perfection lies in tossing the warm potatoes and onions in vinegar first, then letting them cool before mixing in the rest.

Preparation: 20 Minutes, Plus 3 Hours Chilling
Cooking: 15 Minutes


  • 1.5 kg (3 lb 5 oz) waxy red potatoes
  • 1 large red onion, halved and thinly sliced into half moons
  • 60 ml (2 fl oz/¼ cup) red wine vinegar
  • 200 g (7 oz) mayonnaise
  • tablespoons dijon mustard
  • 2 celery stalks, finely diced
  • 2 cucumber pickles, finely chopped
  • 2 tablespoons snipped chives
  • 4 hard-boiled eggs, peeled and chopped


Put the potatoes in a saucepan of lightly salted cold water over medium heat and bring it to the boil. Simmer for 15 minutes or until tender and a knife can be inserted easily.

Meanwhile, combine the onion and vinegar in a bowl, then cover and set aside.

Drain the potatoes, return them to the pan and allow them to stand for 5 minutes to dry. Using a tea towel (dish towel) to hold the hot potatoes, peel them with a small knife, then cut into bite-size pieces. Add the pieces to the bowl with the onion and vinegar, season to taste with salt and toss to combine. Cover and refrigerate until cold.

Combine the mayonnaise and mustard, then add the mixture to the cold potatoes with the celery, pickles, chives and egg and stir with a spatula until well combined, taking care not to break up the potatoes too much. Season with salt and freshly ground black pepper, then refrigerate the salad for 2 hours or until well chilled.