There’s something wonderfully comforting about a good potato salad, isn’t there? For many of us, it’s a dish woven right into our family memories — scooped onto summer plates at picnics, potlucks, and backyard barbecues. I grew up with the classic version: tender potatoes, a creamy dressing, and all the familiar flavours that made it a staple on our table. But over the years, I’ve discovered that potato salad can be so much more than the traditional bowl our mothers used to make.
Not Your Mama’s Potato Salad is my fresh, flavour‑forward twist on the classic — bright, crisp, and just a little unexpected. With peppery radishes, tender French beans, spring onions, and a zippy horseradish dressing, this salad brings a lively new personality to a beloved favourite. It’s easy, refreshing, and perfect for warm‑weather meals enjoyed outdoors with good company.
If you’re looking for a potato salad that still feels familiar but tastes wonderfully modern, this one might just become your new go‑to.
One of my favorite salads to make in the summer months, especially for the holidays, is Potato Salad. It just seems to go with everything! My mother made great potato salad. The best in my opinion. You can find her recipe here. It's simple and delicious. I have many fond memories of standing next to her and watching her put it together. She put a great deal of meticulous care into it. Simple ingredients put together in the most delicious way! We used to get an ice cream scooped ball, sitting nicely on a few lettuce leaves on our plates. Very pretty. Very good.
Once I got older I discovered that there were many ways to make potato salad. One version I particularly like comes from the Fanny Farmer cookery book. You make a French vinaigrette to infuse the warm potatoes with an extra added dimension of flavour. Then there are potato salads that use only a vinaigrette dressing, like the Barefoot Contessa's,another favourite of mine.
This recipe I am sharing today is not your mama's potato salad, nor is it even the Barefoot Contessa's. It's mine. And, dare I say it . . . . it's delicious.
It has a lovely creamy punchy dressing and is loaded with earthy new potatoes, lots of crisp red sliced radishes and crispy tender green beans, not to mention spring onions and microgreens. Altogether they make for a really pretty and tasty salad!
INGREDIENTS NEEDED
TO MAKE
NOT YOUR MAMA'S POTATO SALAD
Except for the microgreens there is nothing too terribly strange here.
For the salad:
- 2 1/2 pounds waxy new potatoes, such as charlotte, halved if large
- 5 or 6 radishes, trimmed and finely sliced
- 3 spring onions, trimmed and finely sliced
- 1/2 a punnet of mustard cress, trimmed (about 1/4 cup micro greens)
- a handful of French haricot green beans, trimmed and cut into 2 inch lengths
For the dressing:
- 2 TBS creamed horseradish (must be the creamed)
- juice of 1/2 lemon
- 4 TBS good olive oil
- 2 TBS French mayonnaise (any good mayonnaise will do)
NOTES ON INGREDIENTS
- You can use any new potato. I like them small, but you can use larger ones and then cut them into bite sized pieces when cooked. Peel or not as you desire.
- I love French Breakfast Radishes, but you can't always get them. Any bright crisp and fresh radish will do.
- Make sure your spring onions/scallions are really crisp and fresh.
- You can use mustard cress, broccoli sprouts, radish sprouts, baby arugula, etc. Anything which will add a touch of color and a peppery flavor.
- Try to use thinnish beans as they are the most tender.
- Don't use horseradish unless it is the creamed variety as it you risk overwhelming the other flavors.
- I like to use fresh lemon juice. (About 1 1/2 TBS)
- I like to use extra virgin olive oil for this salad.
- French Mayonnaise if you can get it has a lovely rich flavor. In any case, use a good quality mayonnaise.
HOW TO MAKE NOT YOUR MAMA'S POTATO SALAD
Like most salads, this is relatively simple and easy to make!
- Bring a large pan of salted water to the boil. (Make sure it is large enough to hold enough water to cover the potatoes completely.)
- Add the potatoes and simmer for 15 to 20 minutes, adding the green beans during the last five minutes of cooking. (Do NOT cook them at a rolling boil.)
- Drain well and then tip into a large salad bowl. (You can return them to the saucepan and shake them over the residual heat of the pan to really dry them out.)
- Whisk together the dressing ingredients and pour them over the potatoes and beans. Season with some sea salt and cracked black pepper and toss together. Leave to cool. (Taste and adjust seasoning as required.)
- Add the radishes, spring onions and cress, gently tossing all together. Serve at room temperature. (I don't add these fresh ingredients until the salad has completely cooled to room temperature and I would add them shortly before serving to help them maintain all of their color and freshness.)
HINTS AND TIPS FOR SUCCESS
Choose the right potatoes
Use waxy new potatoes such as Charlotte — they hold their shape and stay tender without turning mushy.
Cook the potatoes gently
Simmer, don’t boil aggressively. A gentle simmer for 15–20 minutes keeps them intact and creamy.
Add the green beans at the right moment for the best texture
Drop the haricot verts into the pot during the last five minutes of cooking so they stay crisp‑tender and bright.
Dress the potatoes while warm
Add sea salt and cracked black pepper right after dressing the warm potatoes — seasoning sticks better and tastes more balanced.
Let the salad cool before adding fresh veg
Radishes, spring onions, and mustard cress stay crisp and vibrant if you add them after the potatoes have cooled.
Serve at room temperature
This salad shines when served at room temp, which keeps the dressing silky and the vegetables fresh.
Use the freshest radishes you can find
Freshly picked radishes add a peppery crunch that lifts the whole salad. They’re “wonderfully tasty” when just harvested.
Don't skip the microgreens
Mustard cress (or microgreens) adds a gentle peppery note and a lovely bit of color — a small ingredient that makes a big difference.
FREQUENTLY ASKED QUESTIONS
WHAT MAKES THIS POTATO SALAD DIFFERENT?
WHAT KIND OF POTATOES WORK BEST IN THIS RECIPE?
Waxy new potatoes—like Charlotte potatoes—are ideal because they hold their shape beautifully and stay tender without becoming mushy. Any new potato will work well. You don't want to use a potato that is good for mashing as they tend to fall apart.
CAN I PREPARE THE POTATOES AHEAD OF TIME?
You can boil the potatoes ahead, but this particular recipe shines when the dressing is poured over warm potatoes, helping them absorb all that lovely flavor.
HOW SPICY IS THE HORSERADISH DRESSING?
The creamed horseradish adds a gentle warmth rather than a sharp heat. It’s balanced by lemon juice and olive oil, so the dressing stays bright and refreshing—not overpowering. Don't use regular grated horseradish it might be overwhelming.
CAN I SUBSTITUTE THE MUSTARD CRESS OR MICROGREENS?
Yes—any mild microgreen or tender herb (like pea shoots or baby arugula) will work. Mustard cress adds a peppery note, but the salad is flexible.
IS THIS POTATO SALAD BEST SERVED WARM OR COLD?
It’s best served at room temperature, which keeps the potatoes tender and lets the flavors shine.
WHAT CAN I SERVE WITH THIS POTATO SALAD?
It’s lovely with grilled meats, burgers, or simple summer fare. We enjoyed it al fresco with burgers and ice‑cold lemonade, which was perfect.
HOW MANY PEOPLE WILL THIS RECIPE SERVE?
The recipe makes enough for 4 to 5 servings, ideal for a small gathering or a cozy family meal. You can easily double it to serve more if you wish.
IS THIS SALAD EASY TO MAKE?
Absolutely. Its easy, refreshing, and incredibly moreish with simple steps and straightforward ingredients.
A FEW MORE POTATO SALAD RECIPES FOR YOU TO ENOY
Can you ever have too many recipes for potato salad? I think not!
INA GARTEN'S POTATO SALAD - A fresh, creamy twist on a classic—tender new potatoes folded into a light, tangy dressing made with mayonnaise, buttermilk, Dijon and whole‑grain mustard. A sprinkle of dill, crisp celery, and sweet red onion add brightness and crunch, creating a beautifully balanced salad that’s never heavy or gloopy. Simple, summery, and full of flavor, it’s the perfect small‑batch side for warm‑weather meals. This is a small-batch version that can easily be doubled.
AMISH POTATO SALAD - A creamy, sweet‑tangy, and wonderfully old‑fashioned version of potato salad, made with tender potatoes, plenty of boiled eggs, crisp celery, and a signature cooked dressing that gives it its classic flavor. It’s comforting, nostalgic, and perfect for summer gatherings—simple ingredients, beautiful texture, and that unmistakable Amish homestyle charm. This is a real favorite of ours.
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Yield: Four to Five servings
Not Your Mama's Potato Salad
Prep time: 10 MinCook time: 20 MinTotal time: 30 Min
Easy to make, refreshing and probably quite different than anything your mother every made. This is incredibly moreish.
Ingredients
For the salad:
- 2 1/2 pounds waxy new potatoes, such as charlotte, halved if large
- 5 or 6 radishes, trimmed and finely sliced
- 3 spring onions, trimmed and finely sliced
- 1/2 a punnet of mustard cress, trimmed (about 1/4 cup micro greens)
- a handful of french haricot green beans, trimmed and cut into 2 inch lengths
For the dressing:
- 2 TBS creamed horseradish (must be the creamed)
- juice of 1/2 lemon
- 4 TBS good olive oil
- 2 TBS French mayonnaise (any good mayonnaise will do)
Instructions
- Bring a large pan of salted water to the boil.
- Add the potatoes and simmer for 15 to 20 minutes, adding the green beans during the last five minutes of cooking.
- Drain well and then tip into a large salad bowl.
- Whisk together the dressing ingredients and pour them over the potatoes and beans. Season with some sea salt and cracked black pepper and toss together. Leave to cool.
- Add the radishes, spring onions and cress, gently tossing all together. Serve at room temperature.
This content, written and photography, is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at mariealicejoan at aol dot com.
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Fresh Strawberry Waffles with Caramel & Strawberry Dips (Easy Summer Brunch Recipe)
Tuesday, 30 June 2026
June always feels like a little celebration in the kitchen, doesn’t it? The moment local strawberries arrive, everything suddenly tastes brighter, sweeter, and just a bit more special. Today I’m sharing a fun early‑summer treat that makes the very most of those gorgeous berries — Fresh Strawberry Waffles with Caramel and Strawberry Dips.
Crisp on the outside, soft inside, and generously studded with juicy berries, these waffles are a delight whether you serve them for brunch, a weekend breakfast, or even as a playful dessert. And the dips? One creamy caramel, one fresh and fruity — both irresistible. If you’re looking for a delicious way to enjoy strawberry season, this is it.
Hold on to your socks because over the next few weeks I will be sharing as many delicious ways of eating these lovely berries with you that I can! As I eat my fill of them I am going to be sharing with you all that I do with them, beginning here today with these delicious Fresh Strawberry Waffles served with Caramel and Strawberry Dips!
There is a delightfully rich caramel dip . . . made with cream cheese, brown sugar, vanilla and topped with sweet bits of fudge . . . pretty to look at and oh so wonderful to dip these delicious crisp on the outside, soft on the inside stogged full of lovely bits of strawberry Finger waffles into!
And then there is a fresh and fruity strawberry dip, made with fresh berries . . . try double dipping, for double the pleasure . . .
Served up with more fresh berries, also for dipping into both dips for a sensational breakfast or brunch! Oh, this is so wonderful it would also make a fabulous dessert at one of your early summer barbecues!
These always go down a real treat no matter when I serve them, for breakfast or dessert. I am afraid I can make myself rather a bit of a pig with these. They go down rather easily! You have been warned.
.jpg "Fresh Strawberry Waffles")
INGREDIENTS NEEDED
TO MAKE
FRESH STRAWBERRY WAFFLES
Simple ingredients put together in the most delicious way.
For the waffles:
- 2 cups (240g) of plain all-purpose flour
- 1 3/4 cups (405 ml) of whole milk
- 2 large free range eggs, whites and yolks separated
- 4 tsp baking powder
- pinch of salt
- 2 TBS sugar
- 1/2 cup (120ml) of melted coconut oil (you may use sunflower oil if you wish)
- 1 tsp pure vanilla extract
- about 8 large berries, wiped, hulled and chopped
For the strawberry Dip:
- 2 cups (300g) of fresh strawberries, washed, hulled and sliced
- 1/2 cup (100g) sugar
- 1/2 cup (120ml) of water
For the caramel dip:
- 1 cup ( 225g) tub of full fat cream cheese
- 1/2 cup, packed (100g) of soft light brown sugar
- 1/4 cup (50g) of sugar
- 1 tsp vanilla pure extract
- 1 TBS milk or cream
- fudge bits to garnish
You will also need: (optional)
- fudge bits to garnish
- fresh whole berries for dipping
NOTES ON INGREDIENTS
- Do not use self raising flour for these as they leavening measures will be all off. I have never tried making these with GF flour so I cannot say for sure how it would work.
- I use whole milk as that is all I keep in the house. I am sure Semi-skimmed would also work very well. (2%)
- Use fine granulated sugar. In the U.K. I would use caster sugar. I use Kirkland brand organic granulated sugar.
- I used coconut oil because that is what I had and I want to get it used up. Any oil will do really.
- I haven't made this with light cream cheese. I think it gets too runny. I would only use the full fat in order to get the right consistency.
- Fudge bits are small squares of fudge. You can chop up some Werther's soft toffees in their place, or even use Skor bits.
HOW TO MAKE FRESH STRAWBERRY WAFFLES
These are not hard to make if you have a decent waffle iron. The strawberry and caramel dips are also very simple to make.
- First make the strawberry dip. Add the berries, sugar and water to a medium saucepan. Bring to the boil over medium low heat. (This doesn't take too long.)
- Reduce to a simmer and cook for about 10 minutes. Blitz until smooth in a blender. (I use my stick blender.)
- Pour into a bowl, cover with cling film and chill in the refrigerator for about 20 minutes, or overnight. (If I know I am going to be making these, I will make both dips/spreads the day before.)
- Next make the caramel dip. Whisk together the cream cheese, both sugars, vanilla and cream until you have a smooth well combined mixture. Cover and chill until ready to serve. (This benefits from being made a day ahead as well as the flavors deepen nicely.)
- To make the waffles sift the flour, baking powder and salt into a bowl. (I use a fine meshed sieve to do this.)
- Whisk the egg yolks with the sugar until light. Whisk in the coconut butter and milk.
- Whisk the egg whites until stiff. (I use an electric hand whisk for all of this whisking.)
- Stir the flour into the egg mixture and whisk to combine. Fold in the egg whites. Gently fold in the berries. (I use a rubber spatula for the folding. Don't be too enthusiastic as you don't want to lose the air in your whites.)
- Bake the waffles in your waffle maker according the directions for your particular waffle maker. Mine I just spritz with oil spray and then bake the waffles until the green light goes out! (I used one that bakes finger waffles, but you can use any kind of waffle iron. All will work.)
- Keep the waffles warm in a low oven until all your waffles are baked.
- Scrape some of the caramel dip into a serving bowl. Garnish with the fudge bits and put in the centre of an oval platter.
- Scrape the strawberry dip into another bowl and sit on the platter beside the caramel dip.
- Arrange the waffle fingers around the dips and pass a bowl of fresh clean strawberries, un-hulled, for dipping as well. (You can serve the waffles on heated plates as well, and pass the dips and fresh berries at the table.)
- Alternately if you are baking regular sized waffles, you can serve them topped with a dollop of each dips, a sprinkle of the fudge bits and some berries on the side.
HINTS AND TIPS FOR MAKING GREAT WAFFLES
If you follow my hints and tips you can be assured of some perfectly cooked and beautiful waffles.
Make sure all of your ingredients are at room temperature. Take them out of the refrigerator when you first get up and then go do your morning ablutions. They will be perfect when it comes time to make your waffles.
Allow your melted butter to cool a bit before stirring it into the other wet ingredients. Doing so helps to keep it from solidifying when it hits the wet ingredients, and helps it to blend in better.
Do not over mix your batter. Whisk together the dry, then the wet. Combine together only until evenly mixed. A few lumps are quite welcome. Just not huge dry streaks.
Don't overfill your waffle maker. This helps to prevent spillage. If you ladle it on only until it is two thirds full, then when you close your lid the pressure from the lid will cause the batter to fill in the empty area, creating the perfect waffle.
Bake only until either the steaming stops or the green light comes on (if you have a built in timer). They will be perfectly done. Try not to lift the lid too soon or you will risk tearing your waffles.
If you have a newer waffle maker there is probably no need to grease your waffle maker.
Cooked waffles can be kept warm in a low oven while you finish baking all of your waffles. Just pop them onto a baking sheet and into the oven. Not too hot or you risk drying them out. You only want to keep them warm.
FREQUENTLY ASKED QUESTIONS
MUST I USE A FINGER SHAPED WAFFLE MAKER FOR THESE?
Yes! The recipe works beautifully in any waffle maker. You can bake regular square or round waffles and simply cut them into strips for dipping, or serve them whole with dollops of both dips on top.
WHAT MAKES THESE WAFFLES STAND OUT?
They’re crisp on the outside, soft inside, and studded with fresh strawberries — perfect for dipping into both the caramel and strawberry sauces. The combination of warm waffles and cool dips is what makes them irresistible.
CAN I PREPARE THE DIPS AHEAD OF TIME?
Absolutely. The strawberry dip can be made the day before and chilled overnight, and the caramel dip also keeps well in the fridge until serving.
HOW DO I KEEP THE WAFFLES WARM WHILE COOKING MULTIPLE BATCHES?
Place the cooked waffles in a low oven to keep them warm until all batches are finished.
WHAT IS THE BEST WAY TO SERVE THESE WAFFLES?
Arrange the waffle fingers around bowls of caramel and strawberry dips, and pass a bowl of fresh strawberries for extra dipping. It makes a gorgeous brunch or even a fun summer dessert.
CAN I DOUBLE DIP?
Absolutely! The recipe encourages it! Dip into the caramel first, then the strawberry for “double the pleasure.”
IS THIS RECIPE KID FRIENDLY?
Very — they’re playful, dippable, and sweet without being overly sugary. Even adults adore them.
COULD THESE BE SERVED AS A DESSERT INSTEAD OF A BREAKFAST?
Definitely. The dips and fresh berries make this a fabulous dessert option for early summer barbecues or gatherings.
CAN THESE BE FROZEN?
You can certainly freeze the baked waffles. I do not recommend freezing the dips. To freeze, pop into an airtight ziplock baggie. Label, date and freeze. Use within 3 months. You can thaw them out and heat them easily in the toaster!
A FEW MORE WAFFLE RECIPES TO ENJOY
Nothing makes a breakfast more special than making waffles!
COPYCAT WAFFLE HOUSE WAFFLES - Golden, crisp-edged, and wonderfully light, these Waffle House–style waffles deliver that classic diner magic right from your own kitchen. Made with a blend of milk, cream, buttermilk, and melted butter, they cook up tender inside with a beautifully crunchy exterior — the kind that begs for a pat of soft butter, a drizzle of real maple syrup, and a handful of fresh berries. Sweet, comforting, and irresistibly nostalgic, they’re the kind of waffles that make an ordinary morning feel like a special outing.
TOASTED ALMOND WAFFLES - Light, crisp-edged, and fragrant with warm almond, these Toasted Almond Waffles are a true breakfast treat. Ground almonds give them a wholesome, tender texture and a lovely nutty crunch, while almond extract adds an extra layer of flavour that feels both comforting and a little indulgent. Finished with a scatter of toasted flaked almonds and your favourite fruit — raspberries, peaches, blueberries — they’re the kind of waffle that makes a weekend morning feel special, simple, and quietly luxurious.
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Yield: four servings
Fresh Strawberry Waffles
I used my waffle baker which bakes finger waffles for this for ease of dipping, but you can bake regular waffles and cut them into strips, or even bake heart shaped waffles and top them with the dips for eating. Don't forget to serve some fresh berries along side as they love these dips too! This makes a fab weekend Brunch or Holiday dish.
Ingredients
For the waffles:
- 2 cups (240g) of plain all-purpose flour
- 1 3/4 cups (405 ml) of whole milk
- 2 large free range eggs, whites and yolks separated
- 4 tsp baking powder
- pinch of salt
- 2 TBS sugar
- 1/2 cup (120ml) of melted coconut oil (you may use sunflower oil if you wish)
- 1 tsp pure vanilla extract
- about 8 large berries, wiped, hulled and chopped
For the strawberry Dip:
- 2 cups (300g) of fresh strawberries, washed, hulled and sliced
- 1/2 cup (100g) sugar
- 1/2 cup (120ml) of water
For the caramel dip:
- 1 cup ( 225g) tub of full fat cream cheese
- 1/2 cup, packed (100g) of soft light brown sugar
- 1/4 cup (50g) of sugar
- 1 tsp vanilla pure extract
- 1 TBS milk or cream
- fudge bits to garnish
You will also need: (optional)
- fudge bits to garnish
- fresh whole berries for dipping
Instructions
- First make the strawberry dip. Add the berries, sugar and water to a medium saucepan. Bring to the boil over medium low heat.
- Reduce to a simmer and cook for about 10 minutes. Blitz until smooth in a blender.
- Pour into a bowl, cover with cling film and chill in the refrigerator for about 20 minutes, or overnight.
- Next make the caramel dip. Whisk together the cream cheese, both sugars, vanilla and cream until you have a smooth well combined mixture. Cover and chill until ready to serve.
- To make the waffles sift the flour, baking powder and salt into a bowl.
- Whisk the egg yolks with the sugar until light. Whisk in the coconut butter and milk.
- Whisk the egg whites until stiff.
- Stir the flour into the egg mixture and whisk to combine. Fold in the egg whites. Gently fold in the berries.
- Bake the waffles in your waffle maker according the directions for your particular waffle maker. Mine I just spritz with oil spray and then bake the waffles until the green light goes out!
- Keep the waffles warm in a low oven until all your waffles are baked.
- Scrape some of the caramel dip into a serving bowl. Garnish with the fudge bits and put in the centre of an oval platter.
- Scrape the strawberry dip into another bowl and sit on the platter beside the caramel dip.
- Arrange the waffle fingers around the dips and pass a bowl of fresh clean strawberries, un-hulled, for dipping as well.
- Alternately if you are baking regular sized waffles, you can serve them topped with a dollop of each dips, a sprinkle of the fudge bits and some berries on the side.
This content, written and photography, is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at mariealicejoan at aol dot com.
Thanks for visiting! Do come again!!
If you like what you see here, why not consider signing up for my newsletter and/or subscribing/following me on Grow. You can also bookmark my recipes via the Grow platform. Check out the heart on the right-hand side of the screen.
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