Australian Style Potato Salad

Australian Style Potato Salad Recipe

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Vickie Parks


This is one of my mom's favorite potato salad recipes. The key to this recipe is not to use a smooth mustard for this recipe. Rather, it's best to use a deli-style mustard that has a trace of seeds in it.

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15 Min
45 Min
Stove Top


6 large
potatoes, rinsed in cool water
1 medium
onion, chopped
1/2 c
fresh parsley, chopped
1 Tbsp
fresh cilantro, chopped
1 tsp
deli-style mustard (see note in recipe intro)
1/2 c
low-fat mayonnaise
hard boiled eggs, chopped
1 tsp
1 tsp
black pepper


1Gently boil potatoes until a skewer will penetrate to the center. Turn off heat, pour off water and fill the pot with cold water. Leave until potatoes are quite cold. Lift from water and peel off outer skin of potatoes. Chop potatoes into even sized cubes and place into a bowl with onion, parsley and cilantro.
2In small bowl mix together the mustard and mayonnaise. Add to potatoes with chopped eggs, and season with salt and pepper. Mix gently to combine.
3Refrigerate until ready to serve.

About Australian Style Potato Salad

Course/Dish: Potato Salads
Main Ingredient: Potatoes
Regional Style: Australian
Dietary Needs: Low Fat, Low Sodium