There’s a certain type of potato salad I keep coming back to, nothing gloopy or overly sweet, just a proper bowl of warm, creamy potatoes coated in a sharp, tangy dressing. This version with wholegrain mustard, fresh spring onions, and a touch of cider vinegar hits all the right notes for me. It’s simple, punchy, and goes down a treat at any BBQ.

I usually serve it warm or room temperature. It’s brilliant with grilled meats, especially chicken skewers. The acidity from the dressing cuts through richer flavours, which makes it a natural pairing for jerk chicken skewers or sticky honey soy chicken skewers.

Pick the Right Potatoes for Salad

Waxy potatoes work best for this kind of salad. Charlotte or Anya potatoes hold their shape after boiling and soak up dressing beautifully. I halve the larger ones and leave the small ones whole. Once cooked, I let them steam dry for a minute or two before tossing them in the dressing while still warm, they absorb more flavour that way.

British Potato Salad with Wholegrain Mustard and Spring Onions

I don’t use mayo here. Instead, I make a sharp mustard vinaigrette with olive oil, cider vinegar, and a big spoonful of wholegrain mustard. A touch of honey balances it out. Then come the sliced spring onions and a bit of chopped parsley or dill if I’ve got some to hand. It’s the sort of dish you can throw together with what’s already in the cupboard.

A BBQ Potato Salad That Pulls Its Weight

This salad works with all sorts of grilled chicken. I’ve served it alongside Greek chicken souvlaki skewers and spicy peri peri chicken skewers, and it hasn’t let me down yet. The tang from the vinegar and mustard lifts whatever it’s paired with.

If the chicken’s got a big, bold marinade, like harissa spiced chicken skewers or tandoori chicken skewers, this potato salad keeps everything balanced. It’s mild enough not to fight the flavours but still has enough personality to stand on its own.

No Mayo, No Fuss

This isn’t the sort of potato salad that sits heavy. It’s sharp, light, and full of texture. The mustard clings to the warm potatoes and gives every bite a bit of a punch. Spring onions keep it fresh and peppery. I like to chop them finely so they don’t overpower the salad.

You can tweak the mustard level depending on what you’re serving it with. If I’m pairing it with something a bit more mellow like Mediterranean lemon oregano chicken skewers, I might use a little more mustard for bite. With stronger flavours like sweet smoky BBQ chicken skewers, the salad brings a clean finish to the plate.

One Salad, Loads of Possibilities

If you’ve got leftovers, they’ll keep in the fridge for a couple of days. I often have a bit of this salad cold the next morning with some leftover grilled meat. It holds up better than mayo-based ones. You can add extras too, chopped gherkins, capers, or finely diced celery all work if you want to bulk it out.

I’ve even used this as a base and added grilled asparagus or green beans when they’re in season. It turns the salad into more of a main, especially with a few soft-boiled eggs or some grilled halloumi. But most of the time, I just keep it simple and let it sit alongside the main event, like juicy grilled chicken skewers with garlic herbs.