Best Potato Salad Recipe

Best Potato Salad Recipe

Best Potato Salad Recipe

Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Cuisine Pakistani
Servings 4


  • 1 kg Potatoes (Cut into 3/4-inch cubes)
  • 2 tbsp Apple Cider Vinegar
  • cup Mayonnaise
  • 1 tsp Salt
  • 1 tsp Mustard Paste
  • 4 Hard Boiled Eggs
  • 2 Celery Stalks
  • ½ small Onion
  • Salt & Crushed Black Pepper


  • Place the diced potatoes in a large stockpot and add enough water so that the potatoes are covered by 1 inch.  Cook over medium-high heat until the water reaches a boil.  Then reduce heat to medium to maintain the simmer, and continue cooking the potatoes for 5-8 minutes or until the potatoes pierce easily with a fork.
  • Drain the potatoes in a colander.  Then return the potatoes to the stockpot, drizzle evenly with the vinegar, and let the potatoes rest for 20-30 minutes or until cool enough to handle.
  • Meanwhile, whisk together the mayo, celery salt, mustard in a medium bowl until evenly combined.
  • Once the potatoes are ready to go, add in the mayo mixture, diced eggs, celery and onion.  Toss gently until evenly combined.
  • Taste and season with salt and pepper, to taste.  (Also feel free to add in a tablespoon or two of pickle juice if you would like.)
  • Transfer the potato salad to a serving bowl, cover, and refrigerate for 1-2 hours to chill.
  • Serve chilled, or refrigerate in a sealed container for up to 3 days.

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