Trevor’s Potato Salad

Every summer, we make a ton of Trevor’s Cole Slaw and this potato salad with every bbq we have (which ends up being about 2-3 a month). He’s been making these two recipes for years and can make them so quickly now without even measuring anything. It’s an amazing site to watch!

This potato has a nice vinegary kick to it and is in no-way loaded up with mayonnaise. And it doesn’t need it! It’s way healthier and way tastier this way.

While Amelia says no to all things potato (weird, I know), Matilda and I were eating it with a spoon right out of the bowl…it’s that good!

Trevor's Potato Salad

  • Servings: 6-8
  • Difficulty: easy
  • Print


  • 2 pounds small Yukon Gold potatoes
  • 6 teaspoons white wine vinegar
  • 4 tablespoons extra virgin olive oil
  • Salt and pepper, to taste
  • 1-1 1/2 tablespoons mayonnaise
  • 1 tablespoon full-fat yogurt
  • 1/2 bunch spring onions, chopped (white and light green tips only)


  1. Cut potatoes into 1-inch chunks. Place in a pot of cold water, bring to a boil and cook 12-15 minutes, or until tender.  img_1611
  2. Meanwhile, whisk together vinegar, oil & seasonings.  img_1612
  3. Drain potatoes and gently toss with dressing. Set aside and let is cool completely. img_1613
  4. Mix mayonnaise and yogurt together and mix into cooled potatoes. Top with spring onions and enjoy! 

Adapted from: Ainsley Harriots Family & Friends Cookbook

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