Potato Salad

Name: Potato Salad
Total time: 3600 s
Yield: 3 large servings
Cuisine: British
Ingredients: 6 large potatoes; 2 hard-boiled eggs; 1 medium carrot (grated or finely diced, depending on use); 1 small green bell pepper, finely chopped; 4 Tbsp mayonnaise, heaped; 2 Tbsp vinegar (start small, adjust); 1/2 tsp white pepper; 1 tsp dried dill; Salt to taste

Bianca Mwale @bianca_eatsy

Zomba, Malawi

This week and last week’s #CookpadApron2026 challenge had me leaning into something simple but full of character. I made a creamy and tangy potato salad.

There’s something nostalgic and satisfying about eggs in a potato salad, they make it feel more complete. For herbs, I went with dried dill because l love how dill brings a slightly earthy flavor so that you don’t just taste mayonnaise.

This salad is more than just a classic, it is well layered, balanced, and intentional.

This week and last week’s #CookpadApron2026 challenge had me leaning into something simple but full of character. I made a creamy and tangy potato salad.

This salad is more than just a classic, it is well layered, balanced, and intentional.

Bianca Mwale @bianca_eatsy

Zomba, Malawi

This week and last week’s #CookpadApron2026 challenge had me leaning into something simple but full of character. I made a creamy and tangy potato salad.

This salad is more than just a classic, it is well layered, balanced, and intentional.

This week and last week’s #CookpadApron2026 challenge had me leaning into something simple but full of character. I made a creamy and tangy potato salad.

This salad is more than just a classic, it is well layered, balanced, and intentional.

Saved

Ingredients

1hr

3 large servings

6large potatoes
2hard-boiled eggs
1medium carrot (grated or finely diced, depending on use)
1small green bell pepper, finely chopped
4 Tbspmayonnaise, heaped
2 Tbspvinegar (start small, adjust)
1/2 tspwhite pepper
1 tspdried dill
Salt to taste

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Steps

1hr

1

Peel and cut potatoes into chunks. Boil in salted water until tender, drain and let them cool slightly
2

While potatoes are still slightly warm, sprinkle vinegar, salt and white pepper
(potatoes absorb flavor better warm)
3

Add mayonnaise and mix gently (feel free to mash a few of the potatoes if you’d like)
4

Chop the eggs and fold in along with the carrots, bell pepper and dill
5

Taste and adjust i.e., more vinegar if you want it tangier, more mayo if you want it creamier, and salt as needed
6

Chill for 30–60 minutes in the fridge to let flavors come together
7

Serve and enjoy 😉

Tips

You can add vinegar to the boiling water but it is not the best way to get flavor into the potatoes. So do not skip adding vinegar into the warm potatoes before cooling

Saved