Easy creamy potato salad made with red-skinned potatoes, mayonnaise, salad cream, and white pepper. Perfect cold side dish for BBQs, picnics, and family meals. Quick to prepare, make-ahead friendly, and great with grilled meats or sandwiches. Classic summer salad recipe.

This creamy potato salad is a simple, no-fuss side dish made with tender red-skinned potatoes, a tangy blend of mayonnaise and salad cream, and a hint of white pepper. Perfect for barbecues, picnics, or weeknight dinners, it’s quick to prepare and always a crowd-pleaser.

Table of Contents

Ingredients

5 medium red-skinned potatoes, peeled and cut into bite-sized chunks
½ small brown onion, very finely chopped
6 tbsp full-fat mayonnaise
3 tbsp full-fat salad cream**
¼ tsp white pepper (important for authentic flavor)
Pinch of salt

To Serve (Optional)

1 tbsp fresh chives, chopped
Pinch of black pepper

Instructions

Cook the potatoes:
Place the chopped potatoes in a large saucepan and cover with cold water. Bring to a boil, then reduce the heat and simmer for 7–9 minutes, until the potatoes are just tender.
Cool:
Drain the potatoes and leave them to cool completely.
Mix the dressing:
In a large mixing bowl, combine the cooled potatoes with the finely chopped onion, mayonnaise, salad cream, white pepper, and a pinch of salt.
Chill:
Mix thoroughly, taste for seasoning, and adjust if needed. Cover and refrigerate for at least 30 minutes (up to 24 hours) before serving.
Garnish and serve:
Just before serving, sprinkle with fresh chives and a touch of black pepper if desired.

Tips

Don’t overcook the potatoes: Aim for fork-tender but still holding their shape.
Let them cool completely before mixing to prevent the mayo-based dressing from becoming oily.
Use white pepper for its subtle, earthy heat—it gives this salad its signature flavor.
Finely chop the onion to avoid overpowering the salad with raw onion bite.

Variations and Substitutions

No salad cream? Use an extra tablespoon of mayonnaise with ½ tsp vinegar and a pinch of sugar to mimic the tang.
Add-ins: Try adding chopped hard-boiled eggs, celery, or pickles for texture and extra flavor.
Herbs: Fresh dill or parsley can be used in place of chives.
Lighter option: Use light mayo and salad cream if you prefer a lower-fat version.

FAQs

Can I make this potato salad in advance?
Yes, it can be made up to 24 hours ahead and stored in the fridge.

How long does it last in the fridge?
Store in an airtight container and consume within 2–3 days.

Can I use other types of potatoes?
Yes, waxy varieties like Yukon Gold or Charlotte potatoes also work well.

Why use white pepper instead of black?
White pepper has a milder, earthy flavor that blends better with creamy dressings without adding visible specks.

Serving Suggestions

Perfect with grilled meats, especially chicken, sausages, or burgers.
Great for picnics, BBQs, or buffet-style gatherings.
Serve alongside cold roast meats, quiches, or sandwiches.
Pairs well with coleslaw, baked beans, or a fresh green salad.

Why You’ll Love This Recipe

Simple ingredients and minimal prep
Creamy and tangy with the perfect seasoning
Make-ahead friendly—ideal for gatherings or weekly meal prep
Classic summer side dish that never goes out of style