Potato salad with grapes

Fresh twist on the classic potato salad.
Potato salad in golden edged bowl seen from above
Potato salad in golden edged bowl seen from above
Potato salad in golden edged bowl seen from above
Vidar Bergum

Who doesn’t love potato salad? It’s one of life’s great pleasures. Potato salad with grapes adds a lightness of touch and a fresh flavour to the classic recipe. Since starting to make it this way, I simply cannot go back to the ways of old.

I’m not quite sure when or how or why. But at some point I started adding grapes to my potato salad. The classic northern European kind, with potatoes in a creamy dressing.

And now, grapes. Go figure.

But you know what? It works. It really, really works.

Perfectly balanced potato salad

The grapes add a sweetness and acidity to counterbalance the creamy dressing. They add contrast to the potatoes too, both in texture and in flavour.

Potato salad in golden edged bowl seen from eye level

Indeed, they make the whole thing an altogether lighter affair.

How to make potato salad with grapes

I use mostly creme fraiche rather than mayo in this recipe. That’s how I like it.

Using only mayo, which some do, makes it too greasy for my liking. I therefore prefer to use mostly creme fraiche, with a little mayo added in. Feel free to adapt the quantities to your own taste.

Potato salad in golden edged bowl seen up-close

Otherwise, the recipe is fairly classic. Simple and mild, without any strong flavours or spices.

Even the onion part is mild. I use chives. If you don’t have chives to hand, shallots, spring onions or even red onion will work.

Or you can just use another herb. Parsley or dill, or a combination of the two, would both work wonderfully.

The recipe yields a large bowl, serving 6-8 depending on what else is on offer.

Potato salad in golden edged bowl seen from eye level

Potato salad with grapes

Yield: 6-8 servings


  • 1 kg potatoes
  • 200 g stoneless grapes, halved
  • 100 g crème fraîche
  • 40 g mayonnaise
  • 2 Tbsp lemon juice
  • 30 g chives, finely chopped, plus extra to garnish
  • salt and pepper


  1. Boil the potatoes in plenty of well salted water until tender. Drain and leave to cool.
  2. Whisk together crème fraîche, mayonnaise and lemon juice in a bowl. Add chives. Season with salt and pepper to taste.
  3. When the potatoes have cooled down, peel them (if desired) and cut into bitesize chunks.
  4. Gently mix the potatoes and grapes into the dressing until well mixed. Taste again and add more salt, pepper or lemon juice if needed. Garnish with some extra chives, if you like.
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Hey, there!

I’m Vidar. For the past few years, I’ve been exploring the foods of Turkey, the Middle East and beyond from my house in Balat, Istanbul. Let me show you around!


    Turkish ezme salad chopped on a white board, seen from above
    Cooked and sliced gözleme on a serving plate on a wooden board, seen up close
Vidar Bergum on the front porch of his home, drinking tea, with a street cat eating something on the street in front of him

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