Cold Potato Salad

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“This is the second recipe that I adopted from the "'Zaar". This is your basic potato salad recipe and tastes like many you've had in your past. However, I will take the comments into consideration and perhaps tweek this recipe a bit! Cook time does not include marinating time.”

Ingredients Nutrition

  • 6 large potatoes, peeled and quartered
  • 12 teaspoon salt
  • 1 tablespoon salad oil
  • 1 medium onion, minced
  • 3 -4 stalks celery, diced
  • 3 tablespoons vinegar
  • 1 teaspoon mustard, prepared
  • 1 teaspoon sugar
  • 2 teaspoons dill seeds


  1. In medium saucepan cook potatoes in boiling salted water until tender.
  2. Drain, reserving 3/4 cup of potato water.
  3. Dice potatoes.
  4. Add oil, minced onion and chopped celery; toss gently.
  5. In small saucepan bring the 3/4 cup potato water to a boil; pour over potatoes and onion.
  6. Keep at room temperature for 2 to 3 hours.
  7. Stir in vinegar, mustard, sugar, and dillseed.
  8. Potato salad will be creamy.
  9. Serve at room temperature.

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