LifestyleFood & DrinkRecipesA good potato salad should be rich, creamy and packed with flavour.12:13, 27 Jun 2026Whether you're dishing it up at a summer barbecue, a picnic, or a family get-together, potato salad is a timeless side dish that never fails to go down a treat.‌A truly great potato salad should be rich, creamy and bursting with flavour, yet relying solely on mayonnaise doesn't quite achieve the perfect balance.‌Thankfully, author and award-winning recipe creator Nicky Corbishley of Kitchen Sanctuary has shared her go-to potato salad recipe that delivers wonderfully creamy and flavoursome results.‌Nicky revealed she adds one straightforward ingredient found in most households: salad cream. "The combo of mayo and salad cream gives richness with a welcome tang," she said."It's one of those recipes that I've never been sure whether to write about.‌"It's so simple, and it's made with simple ingredients, nothing too fancy here, but still has bags of creamy flavour, it might be the best potato salad recipe!"And to go with other meals this summer, we previously shared how to make coleslaw that tastes better than anything available in the supermarket.Potato salad recipeNicky advised: "It's a good idea to peel the potatoes, as the skin tends to come off when boiling the potatoes anyway. You can replace the potatoes with baby new potatoes if you prefer. If you're doing that, then you don't need to peel them."‌IngredientsFive medium-sized rooster potatoes (you can also use Maris Piper, Yukon Golds, or baby new potatoes)Half a small white onionSix tablespoons of full-fat mayonnaiseThree tablespoons of full-fat salad cream¼ teaspoon of white pepper (it can’t be replaced with black pepper)A pinch of saltOne tablespoon of chopped fresh chives (optional)A pinch of black pepper (optional)MethodTo start, place the potatoes in a pan and cover with cold water. Bring to the boil, then reduce the heat and simmer gently for seven to nine minutes, until the potatoes are completely tender.Article continues belowNext, drain thoroughly and leave to cool completely. Once cooled, transfer the potatoes to a large bowl.Next, incorporate the onion, mayonnaise, salad cream, white pepper, and salt. Combine gently until all the ingredients are uniformly mixed. Taste and modify the seasoning if necessary.Cover the bowl and refrigerate for a minimum of 30 minutes, or for up to one day before serving. Just before serving, sprinkle over the chopped chives and add a little black pepper, if preferred.Choose Daily Mirror as a 'Preferred Source' on Google News for quick access to the news you value.‌FoodRecipesHome Cooking Made Easy