Relish folded right through it, so the mayonnaise is cut with acid and there is crunch in every spoonful.
Most potato salads are heavy and one-note. Folding relish through cuts the mayonnaise with acid and puts something crunchy through the middle of it, and it turns a side dish people politely take a spoon of into one they come back to.
Method
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Cut the potatoes into even 3 cm pieces and put them in a large pot of cold, well-salted water.
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Bring to the boil and simmer 15–20 minutes, until a knife slides in with no resistance. Starting them in cold water is what stops the outsides collapsing before the middles cook.
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Drain and leave to steam dry in the colander for 5 minutes.
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While still warm, tip into a large bowl and sprinkle over the vinegar. Warm potato absorbs the dressing; cold potato just gets coated.
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Once cooled to room temperature, fold through the mayonnaise, yoghurt, relish, spring onion and celery.
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Season well, scatter with parsley, and rest 30 minutes before serving so the flavours settle.
Tips
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Waxy potatoes hold their shape. Floury varieties like sebago fall apart into mash.
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Fold gently with a spatula and turn the bowl as you go — stirring breaks the potato up.
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Better made two hours ahead than at the last minute, but bring it back to room temperature before serving.