Is it really an Australian Christmas without a massive bowl of potato salad? We don't think so. This is a staple in the Glavocich household during the festive season.
This version uses the fresh Celery and Spring Onions from our Large Veggie Box to add a much-needed crunch to the creamy potatoes. It's the perfect side dish for roast meats, cold cuts, or BBQ seafood.
What You'll Need
Fresh Produce
- 1.5kg White Potatoes (or Chat Potatoes), scrubbed
- 3 sticks Celery, finely diced for crunch
- 4 Spring Onions, thinly sliced
- 3 Free Range Eggs, hard boiled
- 2 tbsp fresh Dill or Parsley (optional)
Creamy Dressing
- 1 cup quality Whole Egg Mayonnaise
- 1 tbsp Dijon Mustard
- 1 tbsp Lemon Juice
- Salt and cracked black pepper
- Pinch of paprika (for garnish)
How to Make It
Wash potatoes well. Cut them into even, bite-sized chunks (leave skins on for texture, or peel if you prefer). Place in a large pot of salted cold water. Bring to boil and cook for 12-15 minutes until tender but not falling apart.
Drain the potatoes well. Return them to the hot pot (off the heat) for 2 minutes to let the steam escape—this prevents a watery salad! Transfer to a large bowl to cool slightly.
While potatoes cook, boil your eggs for 9 minutes (hard boiled). Peel and chop them into chunky pieces.
Whisk the mayonnaise, mustard, and lemon juice in a jug. Pour over the warm potatoes (adding dressing while warm helps absorption!). Gently fold in the celery, spring onions, and chopped eggs. Season generously.
💡 Chef's Tips
The "Warm" Trick: Adding the dressing while the potatoes are still slightly warm allows the flavours to soak into the potato, rather than just sitting on top.
Make Ahead: Potato salad always tastes better the next day! Make this the day before Christmas to save stress and improve flavour.
Variation: Add some diced Cucumber or pickles for extra zing.
Get Fresh Ingredients Delivered
Potatoes, Celery, and Onions are staples in our Large Veggie Box. Get sorted for Christmas lunch now.
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