Nigella Lawson has shared her go-to potato salad recipe14:05, 03 Jul 2026As summer presses on and temperatures appear set to climb once more, those hoping to host barbecues or simply enjoy a casual spread may well be on the hunt for some mouth-watering potato salad recipes.‌On her personal website, celebrated chef Nigella Lawson revealed her ultimate potato salad recipe, one that swaps out mayonnaise in favour of mustard and a selection of other ingredients.‌Introducing the recipe on her site, she wrote: "I call this My Favourite Potato Salad, as that is exactly what it is. I may be in the minority here, but what I think of as an American-style potato salad, slicked with mayo, sprinkled with raw onions and eaten cold, is a distinctly unappealing proposition for me.‌"I like a potato salad much the way my grandmother and mother before me made, just warm (or at room temperature) and dressed while the potatoes are hot enough to absorb some of the mustardy, pickle-tangy dressing."She went on to add: "Neither of them used the glorious, golden cold-press rapeseed oil I can now get and, indeed, a not-too-emphatic olive oil can easily be substituted."For alternative swaps and extra touches, she recommends throwing in some torn anchovy fillets, or a hard-boiled egg.‌Nigella further suggests frying up streaky bacon until crispy, using the resulting fat in place of some of the oil, before chopping the bacon and tossing it in at the very end.She then implored: "I must insist - please - that you steam your new potatoes. Indeed, I always steam them, even if they're to be eaten hot and glistening with melted butter. The difference it makes to their taste and texture is a game-changer."‌Nigella Lawson's Favourite Potato SaladIngredients (Serves six):1kg of salad potatoes50g of cold-pressed rapeseed oil10 cornichons (approx. 50g) cut into half-centimetre slices, plus two teaspoons liquid from the jarThree tablespoons of nonpareille capers (approx. 35-40g), plus one teaspoon liquid from the jarOne teaspoon of raw apple cider vinegarOne teaspoon of English mustardFreshly ground white pepper, although black pepper can be substitutedTwo tablespoons of roughly chopped fronds of dill, plus some more little fronds left wholeTwo tablespoons of chives, roughly choppedMethodBegin by steaming the potatoes for approximately 25-40 minutes (depending on their size), until tender when pierced with a small fork. Drain away the water and place the cooked potatoes over the still-hot pan beneath, without a lid, to dry out for five to 10 minutes.While the potatoes are steaming, you can get started on the dressing. Begin by pouring the rapeseed oil, the liquid from the cornichons and capers, the vinegar, and the mustard into an empty jar and shaking thoroughly, or whisking together in a bowl should you prefer.‌Slice the steamed potatoes in half lengthways and transfer them to a large mixing bowl. Then grind in the white (or black) pepper very generously over the top.Give the dressing one final shake, then pour it over the potatoes and toss carefully. Leave the potatoes to rest for around 10-15 minutes, until just warm.Next, add the cornichons and capers, together with most of the dill and chives, toss once more, taste, and adjust the seasoning accordingly. Nigella adds: "I'm a salt-fiend, but find the salt in the caper and cornichon liquid provides enough. Do add more vinegar, cornichon or caper liquid if you want more sharpness."Article continues belowDecant into a salad bowl and sprinkle the remaining dill and chives over the top.Serve straight away. Any leftovers can be stored in the fridge, tightly covered, for up to five days - or three days if you've incorporated eggs and/or anchovies.