Cubbs Potato Salad
A creamy, herby potato salad using any Cubbs traditional dip mix as the dressing base — 15 minutes hands-on, perfect for braais.
The fastest, most reliable potato salad you’ll make. Works with any of our 15g dip mixes — Spring Onion is the classic, but Onion & Garlic and Bacon & Onion are excellent variations.
You’ll need
- 1 kg baby or new potatoes, halved
- 1 cup mayonnaise
- 1 sachet Cubbs Party Dip (any traditional flavour)
- 2-3 tbsp full-cream milk (to thin)
- 2 spring onions, finely sliced
- Salt and freshly cracked black pepper
Method
- Boil the potatoes in salted water until just tender (12-15 min). Drain and let them steam-dry for a few minutes.
- Make the dressing: in a bowl, whisk together the mayo and the Cubbs dip sachet. Thin with milk until you have a coating consistency.
- Combine: while the potatoes are still warm (they absorb flavour better), toss them through the dressing.
- Finish with sliced spring onion, a generous crack of black pepper, and a final pinch of salt to taste.
Best made an hour ahead so the potatoes can soak up the flavour. Serve at room temperature.
Variations
- Bacon & Onion: scatter 100g crispy fried bacon bits through at the end.
- Spring Onion: double down on the spring onion garnish.
- Onion & Garlic: stir in a handful of chopped flat-leaf parsley.