Deli Counter Potato Salad

A great basic. Here, a little soured cream in with some bottled mayo softens the edges, and fresh parsley works wonders to bring it to life. Yummy with roast chicken, tail-on cooked prawns and lightly boiled eggs (hen’s 7–8 minutes or quail’s 21/2 minutes).

Reprinted from The Picnic Cookbook by Annie Bell. Copyright © 2013. Published by Kyle Books. Photos by Jonathan Bell.

Deli Counter Potato Salad

Did you change this recipe up a little? We want to know! Share it with us by adding your special Twist.

Did you change this recipe?

Add your Twist

    A twist is a way to share your own spin on our recipies!

    Submit your own twist!


    26 ounces small waxy potatoes, peeled or scrubbed 1 tablespoon finely chopped shallot
    6 1/3 tablespoons soured cream 2 tablespoons small capers (such as nonpareille), rinsed
    6 1/3 tablespoons mayonnaise 2 tablespoons finely chopped flat-leaf parsley, plus extra to serve
    Sea salt Cayenne pepper (optional)


    Try Kitchen View! Take your computer to the kitchen and view this recipe full-screen, with step-by-step directions.
    Enter Kitchen View
    • 1

      Bring a large pan of salted water to the boil, add the potatoes and cook until tender, then drain in a colander. Leave to cool and then dice.

    • 2

      Blend the soured cream and mayonnaise in a bowl with a pinch of salt. Stir in the shallot, capers and parsley, and then the potatoes. Transfer to a transportable bowl or container.

    • 3

      Dust with cayenne pepper, if wished, and scatter over some more parsley.

    Connect with Us
    Follow Our Pins

    Yummy recipes, DIY projects, home decor, fashion and more curated by iVillage staffers.

    Follow Our Tweets

    The very dirty truth about fashion internships... DUN DUN @srslytheshow

    On Instagram

    Behind-the-scenes pics from iVillage.

    Do you have a recipe that will knock our socks off?

    Share Yours Now
    Today's Best Saving