Happy Potato Salad

10 ingredients
4 servings
35 mins

The go-to side dish for barbecues and al fresco dining, a well made potato salad can pack in flavour and texture.


4 large Happy Eggs
800g Russet or red potatoes
2 tbsp apple cider vinegar
80g pickled cucumber
250ml mayonnaise
2 tbsp fresh dill
1 celery stalk
1 tsp dijon mustard
1/2 red onion
1 tsp smoked paprika


  1. Peel the potatoes and cut into bite sized cubes.
  2. Add the potatoes to a large pan and cover to an inch above the potatoes with water.
  3. Heat the water on a medium/high heat until it begins to boil then reduce the heat to medium and allow to simmer for 6-8 minutes. You can check they are ready by gently stabbing the potatoes with a fork. If the potato is easy to pierce, they are cooked.
  4. Drain the potatoes in a colander and return to the pan.
  5. Drizzle the potatoes with vinegar and leave for rest for 20 minutes.
  6. Whilst you wait for the potatoes to cool, boil your eggs. Fill a small saucepan with enough water to cover the eggs by about 1cm. Bring the water to a boil until you see large bubbles gently breaking on the surface.
  7. Carefully lower your room temperature eggs into the water using a tablespoon.
  8. Boil them in the pan for 9 minutes. As soon as your eggs are ready, scoop them out and place into a bowl of cold water for two minutes, to stop them cooking any further.
  9. Dice the pickled cucumber and roughly chop the fresh dill.
  10. Add both to a bowl with the mayo and mustard.
  11. Peel and dice the hard-boiled eggs and chop the celery stalk and the onion.
  12. Add these, along with the mayo mixture, to the potatoes. Season with salt and pepper, and a splash of pickle juice if you fancy.
  13. Transfer to a serving bowl and chill until required.