Old-Fashioned Potato Salad With Cooked Dressing (No Mustard!)

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.

Potato Salad with Cooked Dressing and No Mustard in a large serving bowlPin

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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

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

  1. Cook potatoes: Peel, quarter, and boil until fork-tender. Cool slightly.
  2. Blend dressing: Combine milk, salt, sugar, cornstarch, vinegar, and egg until smooth.
  3. Prep dressing base: Add butter and onions to microwave-safe bowl.
  4. Cook dressing: Pour blended mixture over onions and butter. Microwave 3-4 min, whisking each minute until thick.
  5. Finalize dressing: Stir celery seed, mayo, and relish into warm dressing.
  6. Combine: Fold dressing into potatoes and chopped eggs. Chill before serving.


Potato salad garnished with paprika and parsleyPin
Yield: 8 servings

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!
4 from 13 votes
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Prep time: 25 minutes
Cook time: 20 minutes
Total time: 45 minutes

Ingredients
 

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

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

Instructions

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.

Notes

Looking to add some zip to this mildly flavored potato salad?
  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.

Nutrition

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

5-Star Ratings Are My Favorite!Help others find this recipe in search results on the web.

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!


potato salad in a bowl with pickles on the side.Pin
Original photo often seen on Pinterest
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4.47 from 13 votes (9 ratings without comment)

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13 Comments

  1. The cooked dressing was good but when added to potatoes it thinned and did not coat the potatoes very well. Followed directions and would like to try again but how do I keep the dressing thick? Thank You in advance.

    1. Hi Nancy,

      Nice to hear from you. Did you drain your potatoes well? Were they really hot when you poured the dressing over them? If so, try letting the cooked potatoes cool for a few minutes so they won’t be as absorbent. You could also try adding more mayonnaise.

      Did the dressing get thick enough in the microwave? Maybe let it cook a little longer?

      I’ve never had this problem, so I’m not quite sure what to suggest. Let me know if any of these ideas help.

  2. Sep 2020.. 98% Correct.. Since I was looking for a lost recipe that contained mustard I did add some. Celery would be a great addition. I will cook “MY” hard boiled eggs my way thou>>>> I also like the review of adding apples to the salad as I would normal due.

  3. 5 stars
    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. I do have one question for you though.
    Would you put the dressing on hot or cold potatoes? I have seen recipes calling for both. It doesn’t really indicate in your recipe.
    Thanks for this one. It is a keeper.

    Nancy
    Toronto, Ontario

  4. 5 stars
    This is definitely the best potato salad I have ever made!!! I was a little skeptical at first about the sauce, but my husband and I really love it 🙂

  5. 5 stars
    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. I do have one question for you though.
    Would you put the dressing on hot or cold potatoes? I have seen recipes calling for both. It doesn’t really indicate in your recipe.
    Thanks for this one. It is a keeper.

    Nancy
    Toronto, Ontario

    1. Nancy,
      I happened to get your letter when I was sitting next to my sister, Kay at a ballgame. We talked it over and decided it doesn’t matter. We’ve both done it both ways. No big deal either way. Glad you like it as much as we do. And we love your additions. Like you said, with this recipe, it’s all about the dressing.

    2. @Nancy, 2012???. I just made this today Sep 2020. I didn’t add apples. BUT, I too add apples to my potato salads. Also celery a “Must” also since I had a reciept (long ago”. I added Djohn Mustard. Was good

  6. 5 stars
    This is definitely the best potato salad I have ever made!!! I was a little skeptical at first about the sauce, but my husband and I really love it 🙂

  7. You can never have too many great potato salad recipes. This looks really good!

  8. great pic of the potato salad….looks yummy! Did you get a new blender? What happened to your red one?

  9. I may take up cooking! That looks really good. I wonder if we have a blender somewhere?

  10. You photo of the potatoe salad is fantastic! Love the red dishes.
    Just to give Mom her due – the original recipe came from our mom, not my mother-in-law, and you have altered it a little. Can’t wait to try your way.