Wanted: Good potato salad recipe, can be made in advance and will keep well

[AbsOfCroissant]

Well, the title covers it.

I nonchalantly suggested that I could make a potato salad for a BBQ this weekend, and now, apparently, the host is "really looking forward to it". Bugger. I feel so much pressure. I haven't made one in years, and will probably need to make it the day before the BBQ and refrigerate (no time) and then haul it across London on public transport.

Anyone got an AMAZING recipe?

Mine is easy but delicious!

Boil the potatoes - best are small new potatoes cut in half or quartered (no peeling, yay!) - this is not a small piece thing.
Once they're cooked and cooled, put a tub of Greek yoghurt on them, and half a jar of pesto (or to taste).

Done.

DH and I make one with finely chopped onions and chopped gurkins (sp?), quartered jersey royals and mayo.

I always cook more new pots than we need and then make either potato salad or saute some the next day - either way = yum.

I get raves on mine. Boil potatoes in their skins and let cool, then peel (PITA but worth it). Cut potatoes into small chunks. Finely chop plenty of spring onion, celery, green pepper and carrot and parsley (and optionally a bit of dill and/or chives) - I use a food processor - and mix together with potatoes. Add some chopped hard-boiled eggs and mix all together with enough mayo to make it stick together but not too much. Add salt and pepper to taste.

I make Jamie's

minus the salmon though.

My Dad always made a fantastic potato salad - he used to mix a sprinkle of cayenne pepper into the mayo before covering the potatoes and chopped spring onions. You can make it quite spicy using this - good for the adults

Thanks for all the recipes! Now I need to decide which one to use ...

You need a little mustard and a vinaigrette dressing with fresh herbs chopped in for a nice potato salad, plus crumbled streaky rashers, scallions, chopped hardboiled eggs and chopped gherkins.

Love all the suggestions so will just add two that would work for most of them:

I mix the mayo with a little milk to make it runnier, and also put a little lemon/vinegar in it to give it a tartness that is delicious.

Also, if you have to make an advance, use just enough of the sauce to coat the potatoes so they don't go dry but keep the rest aside and pour over and mix in at the end - ensures it has that fresh glossy look that is appealing.

Mayo with lots of chopped chives and a couple of teaspoons of horseradish is my fave.

After the potatoes are boiled, and while they are still warm, pour some of the dressing from a jar of gerkins on them. This has a lovely vinagary flavour and lots of dill, kinda marinates them.

Add chopped smoky bacon, spring onions, gerkins and mayo. Tastes amazing!

Mmmm love the sound of all of these.

I do two versions.

One with waxy salad potatoes cut into halves or quarters, a mix of garlic mayo (aioli) and half fat creme fraiche & finely chopped chives. This one is great with red meat and traditional BBQ stuff.

The other I make with more floury potatoes (cool completely before putting dressing on) and use half soured cream half light creme fraiche, finely chopped fresh dill and very finely chopped red onion and gherkins (lovely and fresh, great with chicken or fish)

Definitely dress the tatties when theya re still warm as they sook up the flavours so much then