Sneak Peek: This classic potato salad features creamy, cooked dressing—no mustard or raw onions required! Hard-boiled eggs and sweet pickle relish add delicious flavor.
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The secret to the yumminess in this Old-Fashioned Potato Salad recipe is the cooked dressing. In keeping with my hang-ups about potato salad, no raw onions or mustard are allowed at my house.
Why You Will Relish This Recipe
- Mild-tasting
- Quick and easy with a microwave-cooked dressing
- Best made ahead or enjoyed warm
Happy Cooks Speak Up
“I made this potato salad a month ago and I loved it as did my guests. I did augment it with diced apple (a must for my potato salad) as well as a few other crunchy veggies (celery and red pepper), But it was the dressing that made it so delicious., I am making it again for a Labour Day gathering.” —NANCY
Ingredients and Substitutions
- MILK: Any milk works—dairy or plant-based.
- CORNSTARCH: Substitute with arrowroot or flour if needed.
- VINEGAR: Apple cider or white vinegar.
- EGGS: Fresh or leftover hard-boiled eggs.
- ONION: Use white or yellow onions; they’re cooked into the dressing. CELERY SEED: Essential for flavor; celery salt in a pinch.
- MAYONNAISE: Regular mayo, olive oil mayo, Miracle Whip, sour cream, or yogurt. Another option is to make mayonnaise yourself.
- POTATOES: Yukon Gold (creamy), Russet (soft), or red potatoes (firm).
- SWEET PICKLE RELISH: Substitute dill relish (adjust sugar accordingly).
How To Make Potato Salad
- Cook potatoes: Peel, quarter, and boil until fork-tender. Cool slightly.
- Blend dressing: Combine milk, salt, sugar, cornstarch, vinegar, and egg until smooth.
- Prep dressing base: Add butter and onions to microwave-safe bowl.
- Cook dressing: Pour blended mixture over onions and butter. Microwave 3-4 min, whisking each minute until thick.
- Finalize dressing: Stir celery seed, mayo, and relish into warm dressing.
- Combine: Fold dressing into potatoes and chopped eggs. Chill before serving.
Old-Fashioned Potato Salad with Cooked Dressing (No Mustard!)
A classic potato salad recipe featuring a cooked dressing made quickly in the microwave. No mustard or raw onions—just creamy texture and traditional flavor!
PRINT RECIPE PIN RECIPE SHARE BY EMAILCooked Dressing Ingredients
- ½ cup (114 g) milk
- 1 teaspoon table salt
- ¼ cup (50 g) granulated sugar
- 1 tablespoon cornstarch
- ¼ cup (57 g) vinegar
- 1 (50 g) egg
- 2 tablespoons (28 g) butter softened
- ¼ cup (40 g) onion chopped
Salad Ingredients
- ¾ teaspoon celery seed
- ¼ cup (55 g) mayonnaise
- ¼ cup (4 tbsp) sweet pickle relish
- 7 medium potatoes, diced and cooked
- 3 (150 g) hard-cooked eggs, diced
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Prep Potatoes and Eggs
- Dice and boil: Cook 7 medium potatoes (peeling is optional) until soft but not falling apart. Prepare hard-cooked eggs. Set aside to cool while you prepare the dressing.
Cooked Dressing
Blend ingredients: Combine 1/2 cup (114 g) milk, 1 teaspoon table salt, 1/4 cup (50 g) granulated sugar, 1 tablespoon cornstarch, 1/4 cup (57 g) vinegar, and 1 (50 g) egg in a blender, food processor, or with a whisk until smooth.
Microwave Dressing: Place 1/4 cup (40 g) onion and 2 tablespoons (28 g) butter in a microwave-safe bowl and add blended mix. Microwave 3-4 minutes on HIGH, whisking after each minute until thick.
Complete Dressing: Stir in 3/4 teaspoon (¾ teaspoon) celery seed,1/4 cup (55 g) mayonnaise, and 1/4 cup (4 tbsp) sweet pickle relish.
Assemble Salad
Combine: Gently mix the dressing with 7 medium potatoes, diced and cooked, , and 3 (150 g) hard-cooked eggs, diced.
Garnish & Chill: Sprinkle with paprika. Chill 2-3 hours.
- Add mustard such as Dijon, sweet and hot mustard, or prepared mustard.
- Don’t cook the onions with the sauce. Rather, add them raw.
- Add a tablespoon of chopped, pickled jalapeño or chopped dill pickle.
- Garnish your salad with hot or smoked paprika instead of sweet paprika.
- Add fresh herbs like dill or parsley.
- Substitute some mayonnaise with salad dressings like buttermilk or Ranch dressing.
Serving: 1 | Calories: 300kcal | Carbohydrates: 44g | Protein: 8g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 101mg | Sodium: 472mg | Potassium: 854mg | Fiber: 4g | Sugar: 11g | Vitamin A: 348IU | Vitamin C: 37mg | Calcium: 60mg | Iron: 2mg
All images and text ©️ Paula Rhodes for Salad in a Jar.com
FAQs:
Can I prepare this ahead?
Yes! It tastes even better chilled overnight.
Should potatoes cool completely before mixing?
Warm potatoes absorb flavors best, but cool slightly to avoid sogginess.
How can I add more crunch?
Celery, red bell peppers, or diced apples make delicious additions.
Final Thoughts:
Serve this classic potato salad at your next family cookout or picnic. Customize freely—it’s forgiving and always delicious!
If you have potatoes left over, I recommend this Sweet and White Mashed Potato Swirl if you also like sweet potatoes. If you are adventurous, try this recipe for Roasted Eggplant and Potatoes. It’s our favorite way to eat eggplant.
Need help troubleshooting? Email me: Paula at saladinajar.com—photos welcome!
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