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Donald Link’s potato salad

Australian Gourmet Traveller recipe for Donald Link’s potato salad.

By Shane Mitchell
  • 20 mins preparation
  • 25 mins cooking plus cooling
  • Serves 8
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Donald Link’s potato salad
This recipe is from chef Donald Link's cookbook Real Cajun.


  • 1.8 kg waxy potatoes, such as Nicola, kipfler or Dutch cream, diced
  • 2 celery stalks, finely chopped
  • ½ onion, finely chopped
  • 1 bunch spring onions, thinly sliced
  • 150 gm mayonnaise (½ cup)
  • 70 gm wholegrain mustard (¼ cup)
  • 2 tbsp coarsely chopped parsley
  • 1 tbsp red wine vinegar
  • 1½ tsp paprika
  • 1 tsp coarsely ground black pepper


  • 1
    Place potatoes in a large saucepan of cold water, bring to the boil, reduce heat to low and simmer until very tender (20 minutes). Drain, cool to room temperature, transfer to a large bowl and gently crush some with a whisk, leaving some a little chunky. Add remaining ingredients and 1 tbsp sea salt flakes and stir to combine. Season to taste and serve with <b><a href="/recipes/recipe-search/masterclass/2012/10/boo’s-shrimp-and-crab-gumbo/">gumbo</a></b> and rice.