Authentic Recipes from the Kitchens of Shriya, Nithu & Arthi!

Potato Salad

Potato Salad is a hearty and flavorful dish and it is served cold. It is perfect for a cold lunch pack when you don’t get to heat your food. My husband has to work outside sometimes where he cannot reheat his food. So I started preparing food that are filling and needs no reheating. I make a lot of cold salads and sandwiches and pack it along with cut fruits and a bottle of juice.

Potato Salad is his favorite and it is very easy to make. You can make it ahead and refrigerate it for the next day lunch or for a party. The dressing that I have used is adapted from Food Network but I skipped a few ingredients and replaced it with what I had on hand. So if you do not have any ingredient such as buttermilk or ranch you can substitute it with milk or sour cream. This is just to liquidate the dressing.  Even the herbs that I have used is optional.

Preparation time: 30 minutes

No. of servings: 3 to 4


  • Small potatoes – 1.75 pounds (or 800 grams)
  • Mayonnaise – 2/3 cup
  • Butter milk – 1/4 cup
  • Plain ranch or seasoned ranch – 2 tbsp
  • Dijon mustard sauce – 2 tbsp
  • Spicy mustard sauce – 1 tbsp
  • Garlic clove – 1 (finely chopped)
  • Fresh dill – 3 tbsp
  • Chopped celery – 1/3 cup
  • Chopped red onion – 1/3 cup
  • Freshly ground black pepper – 1/2 tsp
  • Salt to taste (preferably Kosher salt)
  • Chopped basil or parsley for garnishing

Method of Preparation:

Boil potatoes with 1 and 1/4 tbsp of salt until fork tender. That is when you pierce it with a fork or knife it should be tender but too tender.

Remove from heat and drain it in a colander and cover it with a clean towel for 10 minutes and let it cool in the refrigerator for 15 to 20 minutes or in the freezer for 5 to 8 minutes. If you think the potatoes are over cooked plunge them in ice water bath to stop cooking.

In a small bowl whisk together mayonnaise, mustard sauce, garlic, dill, buttermilk, ranch, salt and pepper.

Cut the cold potatoes into quarters and place it in a large bowl and pour the dressing. I didn’t remove the skin of potatoes but it is optional.

Add celery and red onions and toss everything well. Refrigerate for a few hours or overnight before serving. Cold Potato Salad is ready.