Potato Salad

This classic creamy potato salad is an essential dish at every barbecue and picnic.  This recipe can be made in advance and refrigerated until needed, and is great when feeding a large crowd as the recipe is easily doubled.

Prep Time:
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How to Cook

  1. Place potatoes in a large saucepan of water and bring to the boil. Cook for 12 minutes or until cooked but still firm. Drain and leave to cool.
  2. Mix together mayonnaise, sour cream, freshly ground Gregg's Black Peppercorns, Gregg's smoked paprika and honey mustard dressing.
  3. Add onions to potatoes, season with Gregg's garlic salt, and stir through dressing.
  4. Garnish with chopped chives.


  • 1 kg chat potatoes, halved
  • 1 cup mayonnaise
  • 1 cup sour cream
  • Gregg's Whole Black Peppercorns, freshly ground, to season
  • 2 Tbsp honey mustard dressing
  • 1 red onion, finely chopped
  • ½ bunch chives, finely chopped

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