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Tasty Chunky Potato Salad

Tasty Chunky Potato Salad

Potato Salad comes in many shapes and sizes. They can be mashed, served in wedges, or even in chunks. This Chunky Potato Salad is slathered in creamy, tasty mayonnaise mix sauce and comes in bite-sized cubes. It’s the perfect dish to serve alongside any crispy fried chicken dish.

Chunky Potato Salad


The texture of the potatoes plays a big part in the enjoyment of the salad. I find that Holland Potatoes hold their shape even after cooking, giving a satisfying firm texture to the chunks. For this reason, I would not recommend using Russet potatoes as Russet potatoes are starchier, making them more suited for mashed potato dishes.

Cubed potatoes in a glass mixing bowl, chopped spring onions, mayonnaise, lemon juice, sugar, salt and shredded carrots in small bowls.
All the ingredients needed to mix the Chunky Potato Salad!

The mayonnaise mix is a rather thin sauce made from mayonnaise, lemon juice, sugar, salt, and coarse black pepper. It is slightly tart and tangy, with some hints of sweetness and peppery flavour to mellow out the sharp sourness of lemon juice. This helps cut through the richness and starchiness of the potato.

Some raw shredded carrots were added for that extra crunch, as well as to add to the natural sweetness of the potatoes.


After giving the potatoes a good rinse, place them all in the stockpot. Fill in the pot with 1.5 litres of water, until all the potatoes are submerged.

Potatoes in a stockpot, submerged in water.
Tilt the lid a little to allow steam to escape.

Set the heat to medium, and let it boil for 40 minutes, or until the potatoes are cooked and soft. Tilt the lid slightly to allow the steam to escape. This is to prevent the water from overflowing as the potatoes are cooking.

After 40 minutes, a lot of the water has reduced. Test the doneness of the potato by poking a few with a fork. If the fork can poke them easily, it means the potatoes are cooked and are ready. Switch off the heat, and remove the potatoes from the pot.

Boiled potatoes in a tray.
Let them cool a little before peeling.

Leave them aside to cool slightly, until cool to touch.

Once the potatoes are cooled, peel off the skin with a knife. I like to start at the tip of the potato and gently pull big portions of the skin off. This is optional, however. Once it’s fully removed, make sure to remove any black spots (also known as the potatoes’ “eyes”) present on the potato as well.

Removing the eyes from boiled potatoes with a tip of the knife.
Remove the eyes as neatly as possible.

Then, cut the potatoes into 1-inch cubes so they are served in bite-sized pieces. This makes it easier to pick up and enjoy them in between mouthfuls of chicken.

Place all the boiled potato cubes into a large mixing bowl. Add in the shredded carrots, cut and spring onions.

Sprinkle in the seasonings as well: salt, black pepper, sugar, lemon juice and mayonnaise. Give the potato salad a good mix until the sauce is well combined and evenly distributed.

Give it a taste.

Some potato chunks from potato salad on a fork.
Let’s try it!

Adjust the taste as preferred.

Chill it in the fridge for 3-4 hours before serving as it tastes even better when it’s cold. If pressed for time, wrap the mixing bowl with cling wrap and chill in the freezer for 1-2 hours. The freezer would be much faster; be sure to not over-freeze, or the potato salad may be ice-hard.

Just before serving, garnish with some cut spring onions.

Spring onions sprinkled over a mixed potato salad.
Garnish with some chopped spring onions.

The potato is soft and tender, but firm enough to hold its shape. The mayonnaise sauce is just right, a little tangy with hints of sweetness. Chilling the Potato Salad makes its tangy flavour more prominent too.

I’m just drooling even as I’m writing this.

I had served this Chunky Potato Salad with some Fried Chicken and Chilled Homemade Coleslaw – they both complemented each other. My family really enjoyed this recipe, I hope yours will as well!

Enjoy 😀

potato salad recipe 2

Chunky Potato Salad Recipe

Somjit Najaireeb
Boiled potato chunks, cut and cooled, before mixing with a generous helping of homemade mayonnaise mix is a perfect side with fried chicken.
0 from 0 votes
Prep Time 10 mins
Cook Time 55 mins
Chilling Time 2 hrs
Total Time 3 hrs 5 mins
Course Appetizer, Salad, Side Dish, Snack
Cuisine American, Fusion, Western
Servings 6 servings
Calories 189 kcal


  • Sharp Kitchen Knife
  • Chopping Board
  • Stockpot/ Deep Pan


  • 900 g Holland potatoes, washed, cooked and cut into cubes
  • 1 stalk spring onions
  • 4 tbsp mayonnaise
  • 1/2 tbsp lemon juice
  • 1 tbsp sugar
  • 1 tsp salt
  • 1/2 tsp black pepper, coarse
  • 1 cup carrot, shredded
  • 1.5 litre water, boiling the potatoes


  • Add in the potatoes and 1.5 litres of water in a stockpot over medium heat.
  • Boil the potatoes for 40 minutes, or until cooked and soft. Tilt the cover to allow the steam to escape.
  • Test the potato by poking with a fork. If it goes through, remove the potatoes from the pot and switch off the heat.
  • Set the potatoes aside to cool for 30 minutes.
  • Peel off the skin. Add them to the mixing bowl. Cut the potatoes into 1-inch cubes.
  • Add in shredded carrots, cut spring onions, salt, black pepper, sugar, lemon juice, and mayonnaise.
  • Mix until well combined.
  • Taste and adjust as preferred.
  • Chill before serving.



  • The potato salad can be chilled for a minimum of 3 hours in the fridge.
  • Alternatively, it can be cling wrapped and chilled in the freezer for 1-2 hours.
Storage Instructions:
  • Best made and consumed on the same day.


Calories: 189kcalCarbohydrates: 30gProtein: 3gFat: 7gSaturated Fat: 1gTrans Fat: 1gCholesterol: 4mgSodium: 462mgPotassium: 79mgFiber: 2gSugar: 3gVitamin A: 3591IUVitamin C: 2mgCalcium: 10mgIron: 1mg
Keyword chilled dish, easy salads, potato, potato salad
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