Name: Thermomix® Potato salad
Prep time: 15 min
Cook time: 30 min
Ingredients: 1 kg Baby potatoes; 500 g Water ((approx. 17.5 oz)); 1 Tsp Salt; Handful of Flat-leaf parsley (fresh); 100 g Mayonnaise ((approx. 3.5 oz)); 100 g Natural yogurt (3.5 % fat (approx. 3.5 oz)); 1 tbsp Medium hot mustard; 1 Tsp Salt; ½ Tsp Pepper; 6 Radish; Chives (fresh)

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💡 At a Glance

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The Salad: Classic potato salad with mayo, yogurt, and crisp radishes—the ultimate cookout side dish.
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Make-Ahead Friendly: Perfect to make the day before and stays fresh in the fridge for several days.
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Method: Gently steam the potatoes in the Varoma^®, then whip up the creamy dressing right in your Thermomix^®.

Today I’m sharing a quick and easy recipe for a delicious potato salad made with mayo and yogurt.

This salad is perfect for easy weeknight dinners or summer cookouts, and it comes together effortlessly in your Thermomix®.

With my simple step-by-step recipe, I’ll show you just how easy it is to whip up this classic homemade potato salad in no time!

Why You’ll Love This Potato Salad:

It’s the ultimate side dish for warm summer days.
Super easy to whip up and perfect for making ahead.
A total crowd-pleaser at cookouts, tailgates, and summer BBQs.
Versatile and easy to customize with your favorite mix-ins.
Travels like a dream, making it ideal for potlucks and picnics.
Budget-friendly and made with simple, pantry-staple ingredients.

My Best Tips for Success

Slice the potatoes into even pieces so they cook at the exact same rate.

Keep an eye on the clock—you want the potatoes fork-tender, not mushy!

Let the cooked potatoes cool completely before tossing them with the dressing.

Serve chilled for maximum deliciousness.

Can I Make This Ahead of Time?

Yes, absolutely! You can easily make this the day before. Just store it covered in the fridge and serve it nice and cold the next day.

Honestly, I think it tastes even better on day two once all those incredible flavors have had time to meld together! 🙂

This salad keeps well in an airtight container in the fridge for up to 3 days.

A small bowl of potato salad next to a bowl of sliced radishes and a larger serving bowl of potato salad.

Delicious Variations

Mix in cooked bacon, diced onions, crisp cucumbers, or chopped bell peppers for extra crunch and flavor.

Swap regular mustard for Dijon mustard to give it a nice, tangy kick.

Keep it light by using vinegar and oil instead of the mayonnaise and yogurt base.

Toss with a zesty dressing made from olive oil, fresh lemon juice, salt, pepper, and herbs.

Whip up a classic homemade vinaigrette using vinegar, oil, salt, pepper, and fresh herbs.

A close-up shot of a delicious bowl of homemade potato salad.

Ingredients You’ll Need

2.2 lbs (1 kg) baby potatoes
2 cups (500 g (approx. 17.5 oz)) water
1 tsp salt
Handful of fresh flat-leaf parsley
½ cup (100 g (approx. 3.5 oz)) mayonnaise
½ cup (100 g (approx. 3.5 oz)) plain yogurt (preferably 3.5% whole milk)
1 tbsp medium-hot mustard
1 tsp salt
½ tsp black pepper
6 radishes
Fresh chives

Note: You will find the exact quantities and step-by-step instructions below in the recipe card, which you can also print or save as a PDF file.

How to Make Potato Salad

Instructions:

Wash the baby potatoes thoroughly and trim off any blemishes with a small knife. Slice them into ½-inch-thick rounds.

Place the butterfly whisk into the Varoma® dish (this helps the steam circulate much better) and spread the potatoes between the Varoma® dish and the tray insert. Sprinkle the sliced potatoes with 1 teaspoon of salt.

Pour the water into the mixing bowl, set the Varoma® in place, and cook for 30 min / Varoma® / Speed 1. Let the potatoes cool down completely afterward.

Empty and rinse the mixing bowl.

To make the dressing, set the dial to Speed 10 (without setting a time) and drop the fresh parsley through the lid opening onto the running blades.

Use the spatula to scrape down the parsley from the sides of the bowl.

Next, add the mayonnaise, yogurt, mustard, 1 teaspoon salt, and ½ teaspoon pepper, then mix for 10 sec / Speed 3.

Transfer the cooled potatoes to a large serving bowl and pour the creamy dressing right over top.

Finally, wash and thinly slice the radishes. Add them to the bowl and gently toss everything together.

Garnish with a handful of fresh chives and serve. Enjoy!

Guten Appetit!

Note: You will find the exact quantities and step-by-step instructions below in the recipe card, which you can also print or save as a PDF file.

I hope you have fun making this recipe!

If you loved this quick Thermomix® potato salad, you’ll definitely want to check out my tasty glass noodle salad, too! 🙂

Happy cooking,
Christoph

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Thermomix® Potato salad