Basic cooking method



The basic ingredients of a potato salad are boiled potatoes in cubes, slices or wedges and a sauce or dressing. And then you can add all kinds of ingredients. You will find various options under the heading ‘tips’.

Boiling and cutting potatoes

  • You can make potato salad with peeled or unpeeled potatoes: do you want to use unpeeled potatoes? Then rub them clean under a running tap or scrub the potatoes.
  • The potatoes are cut into cubes, slices or wedges after they have cooled, but are you using large potatoes? If so, then cut the potatoes in half before boiling so as to shorten the cooking time
  • Boil the potatoes until they are cooked, but not cooked through and through: make sure they are still firm (if necessary, see the instructions basic cooking method ‘boil’)
  • Drain off the potatoes and allow to cool

Make a dressing/sauce

Of course, you can buy a ready-made dressing or sauce, but there are a lot of recipes that you can try. One of these is a creamy, yoghurt sauce. The ingredients below are enough for about 500 grams potatoes. Mix them in a small bowl and season to taste with salt and pepper:

  • 2 tablespoons mayonnaise
  • 1 tablespoon crème fraîche
  • 2 tablespoons low-fat yoghurt
  • 1 clove of garlic finely chopped
  • Pepper and salt

Cutting the potatoes

  • After they have cooled, cut the potatoes into cubes, slices or wedges that are about the same size and put them in a bowl or dish
  • Add the sauce or dressing and toss.
  • If desired, use additional ingredients (see ‘Tips’): you can add them to the mixture or you may opt to serve them separately in small bowls with the salad. This will allow your guests to choose for themselves so that everyone will have something to their liking!
  • Refrigerate the salad until it is time for serving.


Additional ingredients may include:

  • Fried bacon bits
  • Ham slivers
  • Tuna
  • Smoked salmon
  • Small tomatoes
  • Pickle
  • Egg (boiled)
  • Pearl onions
  • Red onion


Jac van den Oord - firm cooking potatoes to create potato salads

Can also be made with…

Salads are best prepared with firm texture/waxy potatoes: we want lovely, firm cubes, slices or wedges. Particularly if you prefer to use potatoes with skin, then we recommend culinary varieties, such as Charlotte and Franceline. Would you like a lovely colour on your plate? Then our Colour Mix of Deep Purple potatoes will certainly fit the bill! Our fantastic Baby Gold new baby potatoes are also ideal in that respect: no peeling, but simply halve the potatoes after they are cooked and they are ready!

Tip! Portion size

We recommend a portion size of approx. 200 grams per person.

More with this basic cooking method…