3 Easy Potato Salads | Viral Potato Salad Recipe

All 3 recipes are easy and use different techniques, flavours and textures to achieve a potato salad you'll be happy eating again and again. Please enjoy.
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➖ Recipe ➖
Bacon Potato Salad
1kg (2.2lbs) - Baby Potatoes (Waxy Potatoes)
30g (2 1/2 tsp) - Wholegrain Mustard
50ml (2 1/2 Tbsp) - White Wine Vinegar
1 - Shallot, Finely Diced
60ml (1/4 Cup) - Extra Virgin Olive Oil
60g (3 Tbsp) - Mayonnaise
20g (1 Tbsp) - Horseradish Cream
40g (2 Tbsp) - Sour Cream
1/4 - Lemon, Juiced
200g (7oz) - Streaky or Middle Bacon, Diced
2 - Spring Onions (Scallions), Thinly Sliced
Seasoning To Taste
Method -
1. Add the baby potatoes into a large pot, generously season with salt and fill with cold water 1 1/2 inches above the potatoes. Place over high heat, boil, then simmer over medium-high for 12-15 minutes or until tender to the tip of a knife. Drain and cool.
2. While the potatoes are cooking, in a bowl, add whole grain mustard, white wine vinegar, shallot, extra virgin olive oil, and seasoning. Whisk to combine and set aside.
3. Once the potatoes are cool enough to handle, cut them into quarters, add them to a mixing bowl and pour over the mustard oil mix. Mix to combine.
4. Add the mayonnaise, sour cream, creamed horseradish, lemon juice, and seasoning to taste in a separate bowl. Mix to combine. Add the creamed mix to the potatoes and mix well to coat.
5. Serve in bowls or plates. Garnish with spring onion and crispy bacon (optional). Dig in.
Creamy Egg Potato Salad
1kg (2.2lb) - Baby Potatoes
1 Tbsp (20ml) - Apple Cider Vinegar
1/2 - Red Onion, Diced
1 - Pickle, Diced
2-3 - Whole Eggs, Hard Boiled, Chopped
2g (0.1oz) - Dill
2g (0.1oz) - Flat Leaf Parsley
2g (0.1oz) - Chives
1/2 Cup (125g) - Sour Cream
1/4 Cup (60g) - Mayonnaise
1 Tbsp (20g) - Yellow (American) Mustard
Salt & Pepper
Method -
1. Add the baby potatoes to a large pot, generously season with salt, and fill with cold water 1 1/2 inches above the potatoes. Place over high heat, boil, and simmer over medium-high for 12-15 minutes or until tender to the tip of a knife. Drain and cool. Add the potatoes to a bowl and add the apple cider vinegar, salt, and pepper. Mix to combine.
2. Bring a pot of water to a boil and gently add the eggs. Cook for 10 minutes, remove, and place in ice-cold water. Peel the eggs under running cold water and chop them into small pieces.
3. Add sour cream, mayonnaise, and American mustard to a bowl and whisk to combine. Add all the remaining ingredients to a large mixing bowl. Add the dressing to the large bowl and mix everything together. Break up the eggs during this process. Check seasoning and adjust if necessary. Dig in.
Japanese Potato Salad
1kg (2.2lb) - Baby Potatoes, Peeled
½ - Small Cucumber, Thinly Sliced
1 - Small Carrot, Cut into Quarters and Chopped
2 - Whole Eggs, Hard Boiled, Chopped
1/2 Cup (125g) - Kewpie Mayonnaise
1 tsp - Rice Wine Vinegar
1 tsp - Hot Mustard
1 tsp (5ml) - Mirin
2g (0.1oz) - Ginger, Grated
3 - Spring Onions (Scallions), Thinly Sliced
Japanese Furikake or Shichimi (Optional)
MSG (Optional)
Salt & Ground White Pepper
Method -
1. Peel and add the baby potatoes to a large pot, generously season with salt, and fill with cold water 1 1/2 inches above the potatoes. Place over high heat, boil, then simmer over medium-high for 12-15 minutes or until tender to the tip of a knife. Drain and cool. Add the potato skins to a bowl, add a splash of oil and a pinch of salt, and bake in the oven or air fryer for 10-12 minutes or until crispy. Remove and let cool.
2. Add the cucumber to a bowl and season with 1 tsp salt. Let it sit for 30 minutes while we prepare everything else. Squeeze out any excess liquid.
3. Bring a pot of water to a boil and gently add the eggs. Cook for 10 minutes, remove, and place in ice-cold water. Peel the eggs under running cold water. Chop into small pieces.
4. In a small bowl, add the kewpie mayonnaise, rice wine vinegar, hot mustard, mirin, ginger, and MSG (optional) and mix to combine. Add the remaining ingredients except the crispy potato skins to a large bowl. Add the dressing and mix until combined. This potato salad should be chunky and half mashed.
5. Serve in bowls and top with Furikake or Shichimi and crispy potato skins. Dig in.
Video, Hosted, Directed and Edited By Jack Ovens

[@ChefJackOvens]

My cookbook “Dig In” is available now. Grab a copy here - bit.ly/4c1acjO For limited time, any order that’s placed will have the opportunity to get a signed copy of the book. To all that have already placed an order, don’t worry you are automatically in the draw to receive another copy. Thank you, it’s the greatest way to support me and my work. I really appreciate it.

[@JG_SmileSOBright]

Potato salad is one of life's greatest pleasures! I can eat it or coleslaw w every meal.

[@ChefJackOvens]

100% such a perfect side dish

[@vmoreno-blake2916]

You took "potato salad" to a whole different level. All this time I have been throwing out my potato skins..uuuggghhh and I eat organic. I have been throwing money away. Not anymore since this video. They all look delicious. Thank you!!!!

[@mirani0101]

Enjoy your recipes .. to the point and so clear . I have followed your recipes and it has all turned out well . Thank you 🙏

[@ChefJackOvens]

Thank you for that! Glad you enjoy them

[@daniellashaw1661]

I just got your book today Jack. Hello from Toronto Canada! I can’t wait to try some of these recipes. I’m just so happy you are doing so well. Cheers! ❤

[@ChefJackOvens]

Awesome!! Thank you so much for grabbing a copy, it means a lot. Please enjoy

[@RS-gl9ht]

Those recipes sound absolutely delicious thank you - can’t wait to try them!

[@howardbaldwin1226]

Who doesn’t love a spud salad Jack? Three excellent recipes here. Yum, yum, yum! Cheers from AKL, NZL.

[@angeladelph6833]

You hit home hard with these chef Jack😊 Loving this, can't wait to start these. As always you are spot on.

[@susankelty4814]

We plan to enjoy them all, thank you Chef Jack

[@daisyking5656]

Thank you so much chef jack for all the delicious recipes, can't wait to try it

[@jacquelinemassinello3451]

These all look so good !! I think I’ll make the first one !! Thanks Jack

[@neecee_90]

Recieved my Dig In today! It's so beautiful and I can't wait to start cooking your recipes. Loved the biography and pics, just a lovely lovely book. I'm from the USA if anyone else ordered, it's coming soon ❤

[@2CorgiMom]

At first I thought it odd that you were making potato salad as we’re well into fall. But then remembered where you live and it made perfect sense! These all look yum but I think I’d prefer the first one as well! Thanks Jack!

[@jimmywr32]

thank you Jack this is a great video

[@ChefJackOvens]

Appreciate that! Thank you

[@dngr_412]

these all look fantastic!

[@talitadimba843]

I love potato thank you chef. This recipe came at the right time for sisters birthday tomorrow 😊

[@helenmartin1092]

First recipe nailed. Tastes amazing. 😊

[@Davondags]

I think I’m gonna give the first one a try. It’s different from what I’m used to😊

[@jacquiemouton9053]

Definitely the first one for me thanks Jack. I sit on the edge of my chair to hear how many cracks of black pepper lol. Have a good weekend. X

[@Letus007]

Thank you Jack buddy. Love this

[@evehsv5556]

Good recipes to keep noice. Thanks Chef Jack.😊

[@davidbillberg2203]

Love it !! 💯

[@FrancisMadden]

Jack you've actually changed my life you know, I've lost count of the number of meals of yours I've made, they always get me through the week! Thanks for what you do:) Also is your surname actually ovens lol

[@russellwatts9877]

Love Potato Salad.... give these 10 out of 10 cracks worth.....

[@Christine005]

Looking forward to trying the Japanese style salad 🙂

[@lesliebryan9401]

The second one was almost like my potato salad . I don't ever use apple cider vinegar or cream cheese in mine. I do like the skins for garnish. I'm going to incorporate it in the next salad I make.

[@michaelc3656]

I love that first potato salad. I've made it your way so many times from when you put up that video, and it takes all my willpower not to eat the whole thing in one go, haha. So delicious. Love these recipes. :)

[@battsd154]

Hi Chef, great recipes as usual. Question: what is the portable gas hob you use please?

[@sherrellmiles1333]

Yes! I love all of these but definitely going to try the Japanese inspired potato salad! Thanks Chef Jack

[@ChefJackOvens]

They’re all very tasty

[@DianeW-gd7dl]

Thank u

[@tracyschiemer4366]

Tip i tape ggs on bench and roll around using my palm peels of quickly saves time

[@AAALEXANDERSON]

For Even crispier bacon try putting the bacon in a non preheated oven. 👍🏻

[@ThePolkadog]

How long do these keep for? They look delicious.

[@shannarattan8963]

Yummy

[@ChefJackOvens]

They all are

[@RoyShouriMustango]

I prefer the one with the dill

[@bettyroutley3759]

F A B ❤

[@tracyschiemer4366]

I cant wait till my gallbladders better i miss potato salad

[@AeiousKillhound]

Number 2 is our XMas salad

[@christopherbrady9033]

🏴󠁧󠁢󠁳󠁣󠁴󠁿🔥

[@TheOnlyTaps]

💪🏿🙌🏿🔥

[@smitajal9565]

Did you lick your fingers after serving?? 😋😋 i would surely have, man all 3 looked DIG IN delicious....

[@allotmental.]

Think I would of just cooked egg, bacon and chips 😀

[@familyread7889]

Your getting scary now, that’s three times I’ve made something and you’ve released a video a few days after, making the same thing! Lol

[@manollette]

Who the hell is out there pronouncing it shallot? Everyone knows they're called shallots.

[@ChefJackOvens]

There’s different countries in the world

[@manollette]

@@ChefJackOvens Was a joke m8 - no phonetics in either spelling there. That said, love your videos across the board. Your take on cilbir was one of the best things I've eaten in years, and I don't even like eggs. Keep doing what you're doing.

[@NordicSkadi]

Nah, they are way to similar… The best is with broth and vinegar. No cream/mayo….

[@ChefJackOvens]

Similar but quite different in flavour

[@joeyk5]

Glitchy gas hot plate 😏 first one is similar to what I’ve made for a very long time except no shallots will have to do that. Not sure about egg in potato salad but might be worth a try. Got to try something to decide if I like it or not. Great video Chef Jack

[@ChefJackOvens]

Unfortunately it was caused from an oil spill, it’s slowly getting better haha. The egg is worth a try it’s very tasty. Thank you Joey!

[@joeyk5]

@@ChefJackOvens will do the second potato salad next weekend, long weekend here for AFL GF. I’m always willing to try something different as long as it doesn’t have chilli 😳 (and when you make yummy food with chilli I just leave that out. ) oil spills do take a while to dry up. Love you added the glitch in the video

[@Duh225]

I thought it said "3 day potato salad"

[@ChefJackOvens]

Haha