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English Pub Potato Salad

Classic English Pub Potato Salad: Tender potatoes, eggs, and veggies in a creamy dressing. Chill, serve, and delight your guests! Make it now and indulge in the rich flavors!

Classic English pub fare gets a delicious twist with this creamy potato salad, packed with tender spuds, crunchy veggies, and a tangy kick from the Dijon mustard and white wine vinegar dressing. It’s the perfect side dish to accompany your favorite pub grub or a refreshing summer picnic spread.

Ready Time

1 hrs 30 mins


7 servings


  • 4 large potatoes, peeled and diced
  • 1 large red bell pepper, diced
  • 1 large yellow onion, diced
  • 2 hard-boiled eggs, diced
  • 1/4 cup chopped fresh parsley
  • 1/4 cup chopped fresh dill
  • 2 tablespoons mayonnaise
  • 1 tablespoon Dijon mustard
  • 1 tablespoon white wine vinegar
  • Salt and pepper to taste


Place the diced potatoes in a large pot and add enough cold water to cover them. Bring to a boil over high heat, then reduce the heat to medium-low and simmer for 10-12 minutes, or until the potatoes are tender when pierced with a fork.

Drain the potatoes and let them cool to room temperature.

In a large bowl, combine the cooled potatoes, diced red bell pepper, and diced yellow onion. In a small bowl, whisk together the mayonnaise, Dijon mustard, and white wine vinegar until smooth.

Season with salt and pepper to taste.

Add the diced hard-boiled eggs, chopped parsley, and chopped dill to the bowl with the potatoes and vegetables. Pour the mayonnaise mixture over the top and gently toss until everything is well combined.

Cover the bowl with plastic wrap and refrigerate the salad for at least 30 minutes to allow the flavors to meld together.

Serve chilled.


Make sure to use high-quality mayonnaise for the best flavor. If you want a lighter dressing, you can reduce the amount of mayonnaise to 1 tablespoon and add a little more vinegar or mustard to taste.

To make this recipe more substantial, consider adding some cooked bacon, diced ham, or chopped cooked chicken.

If you’re making this salad ahead of time, wait to add the chopped herbs until just before serving, so they stay fresh and flavorful. This potato salad is a great side dish for grilled meats, fish, or as a topping for a bed of greens.

You can also customize it to your taste by adding other ingredients like diced celery, grated carrot, or minced jalapeño.

To cook the eggs more efficiently, place them in a single layer in a saucepan, cover them with cold water, and bring to a boil. Remove from heat, cover, and let sit for 12-15 minutes, then rinse with cold water.

Nutrional Value

  • Calories: 220
  • Total Fat: 10g
  • Saturated Fat: 1.5g
  • Cholesterol: 80mg
  • Sodium: 250mg
  • Total Carbohydrates: 30g
  • Dietary Fiber: 4g
  • Sugars: 4g
  • Protein: 6g
English Pub Potato Salad
English Pub Potato Salad

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