Sneak Peek: This old-fashioned potato salad with cooked dressing is easy to make. There are no raw onions or mustard but plenty of hard-boiled eggs and pickle relish. The mild flavor lends itself to spicing things up a bit.
As an Amazon Associate, I earn from qualifying purchases.
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.
On the other hand, this is a mild-tasting potato salad recipe that lends itself to your favorite additions. Don’t miss the suggestions in the FAQ below.
Don’t worry. This is an easy potato salad recipe when you use a microwave to make the dressing. You can also make it on top of the stove if you prefer.
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
Why cook the dressing?
It’s a little more trouble, but the flavor is worth it! Pull out your blender, food processor, or a good whisk to mix up the ingredients for the dressing.
Follow the easy directions for cooking the dressing in the microwave. It’s foolproof–unlike the original recipe that called for cooking on top of the stove with constant stirring. It was easy to burn or curdle the old way.
Ingredients and substitutions:
- MILK: Use your favorite milk or whatever milk you have on hand.
- CORNSTARCH: If you don’t have cornstarch, you can use arrowroot as a gluten-free substitute or flour.
- VINEGAR: Apple cider vinegar is my favorite. White vinegar would be a good substitute.
- EGG: I always use large-sized eggs.
- ONION: White or yellow onions are perfect. (BTW, these are cooked into the sauce.) If you enjoy raw onions, use purple onions and add them to the mayonnaise.
- CELERY SEED: This is an important ingredient for this recipe. I can’t think of a substitute except for celery salt. Not the same, but kinda close.
- MAYONNAISE: My favorite mayo is olive oil mayonnaise. If you prefer, use Miracle Whip instead. Other substitutes include sour cream or yogurt. Another option is to make mayonnaise yourself.
- POTATOES: The potatoes you choose will affect the texture of your salad. Russet potatoes will make a more mealy texture–good if you like your potato salad to be “mashed.” Small red or waxy potatoes will hold their shape even when you boil them. Yukon gold potatoes are a nice compromise.
- SWEET PICKLE RELISH: I’m a sweet relish girl. Sweet pickle relish goes with the sweetness of the cooked dressing. If you prefer dill relish, I would decrease the sugar in the dressing.
- SALT and PEPPER: Add to suit your tastes. White pepper will avoid black specks in your salad. I highly recommend seasoned salt for the final tasting.
How to make Old-Fashioned Potato Salad with Cooked Potato Salad Dressing:
If you have not prepared your hard-boiled eggs, this is a good time to cook them using your favorite method.
FAQ for potato salad:
Yes. It needs to chill before serving. The day before is not too soon to assemble this potato salad. Refrigerate.
This recipe should be stored in the refrigerator–up to 4 days.
It depends on the texture you prefer in potato salad. Add the dressing hot to warm potatoes for a softer texture. If you prefer a firmer texture, don’t overcook the potatoes; cool them before adding dressing, and don’t add the dressing until it also cools.
1. Add mustard such as Dijon, sweet and hot mustard, or prepared mustard.
2. Don’t cook the onions with the sauce. Rather, add them raw.
3. Add a tablespoon of chopped, pickled jalapeño or chopped dill pickle.
4. Garnish your salad with hot or smoked paprika instead of sweet paprika.
5. Add fresh herbs like dill or parsley.
6. Substitute some mayonnaise with salad dressings like buttermilk or Ranch dressing.
Try chopped green onions, raw purple onions, red or green bell peppers, or chopped celery.
Potato salad is traditionally served at cook-outs with hot dogs and hamburgers. It makes a delicious side dish for grilled sausages.
Recipe Help at Your Fingertips: For questions or suggestions, email Paula at saladinajar.com. If you need help, I’m happy to troubleshoot via email (faster than leaving a comment). Attach pictures and as many details as possible for the best advice.
Old-Fashioned Potato Salad with Cooked Dressing Recipe
Cooked 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
- ¾ teaspoon celery seed
- ¼ cup (55 g) mayonnaise
- ¼ cup (4 tbsp) sweet pickle relish – or dill relish
- 7 medium potatoes – diced and cooked
- 3 (150 g) hard-cooked eggs – diced
Making the Cooked Dressing
- Blend 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. Add 2 tablespoons (28 g) butter and 1/4 cup (40 g) onion.
- Pour into a 2 quart batter bowl. Microwave on HIGH for 4-5 minutes, whisking well after every minute (important so the sauce will cook evenly). Mixture should be thick like pudding.
Assembling the Salad
- Add 3/4 teaspoon (¾ teaspoon) celery seed and 1/4 cup (55 g) mayonnaise to the cooked dressing. Whisk till smooth. Fold in 1/4 cup (4 tbsp) sweet pickle relish, 3 (150 g) hard-cooked eggs, and 7 medium potatoes. Garnish with smoked (or regular) paprika and chill. Serves 6