Potato Salad

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Rich & creamy, this potato salad is great for a hi-tea party or for a picnic.
  • PREP TIME: 20 minutes
  • COOK TIME: 30 minutes
  • SERVINGS: 6 persons
Potato Salad


  • 1 kg potatoes, peeled (about 6 – 8 medium potatoes)
  • 1 ½ cups mayonnaise
  • 1 tablespoon white vinegar
  • 1 tablespoon mustard (liquid mustard not powder)
  • 1 teaspoon salt
  • ¼ teaspoon pepper
  • 1 medium onion, chopped ( 1/2 cup)
  • 4 hard-boiled eggs, chopped
  • ½ teaspoon paprika or red chili powder


  • 1. Boil potatoes with salted water in a large pot. Cook for about 30 – 40 minutes till potatoes are tender. If a knife can be pierced through them they are done. Drain. Set aside to cool. Once they are cool, cut them into cubes.
  • 2. In a small bowl mix mayonnaise, mustard, salt and pepper. Whisk well.
  • 3. Take a large bowl and add cubed potatoes, onions and eggs. Add the mayonnaise mixture and mix well. Be careful in mixing so potatoes and eggs don’t break.
  • 4. Cover and refrigerate for a few hours to let the flavors blend.
  • 5. Make sure you store in refrigerator as the salad can spoil if left outside for a long time.


Photocredits: Shutterstock.com
Desi Appetite
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