Old-Fashioned Potato Salad With Cooked Dressing: No Mustard
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 your imagination for spicing things up a bit.
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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.
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.
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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 with 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.
- 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 potatoes 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 already 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 first before adding dressing, and don’t add the dressing until it also cools.
1. You could add mustard such as Dijon mustard, 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 of the mayonnaise with salad dressings like buttermilk or Ranch dressing.
Try some chopped green onions, raw purple onions, chopped red or green bell peppers, or chopped celery.
If you also like sweet potatoes, I recommend this Sweet and White Mashed Potato Swirl. If you are adventurous, try this recipe for Roasted Eggplant and Potatoes. It’s our favorite way to eat eggplant.
Potato salad is traditionally served at cook-outs with hot dogs and hamburgers. It makes a delicious side dish for grilled sausages.
If you have questions or suggestions, email me privately to Paula at saladinajar.com. Hope to see you again soon! Paula
Old-Fashioned Potato Salad with Cooked Dressing Recipe
Ingredients
Cooked Dressing Ingredients
- ½ cup milk
- 1 teaspoon table salt
- ¼ cup granulated sugar
- 1 tablespoon cornstarch
- ¼ cup vinegar
- 1 egg
- 2 tablespoons butter - softened
- ¼ cup onion - chopped
Salad ingredients
- ¾ teaspoon celery seed
- ¼ cup sweet pickle relish - or dill relish
- ¼ cup mayonnaise
- 7 medium potatoes - diced and cooked
- 3 hard-cooked eggs - diced
Instructions
Making the Cooked Dressing
- Blend first 6 ingredients in a blender, food processor or with a whisk until smooth. Add butter and onions.
- 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 celery seed and mayonnaise to cooked dressing. Whisk till smooth. Fold in potatoes, eggs, and pickle relish. Garnish with smoked (or regular) paprika and chill. Serves 6
Paula Rhodes, author
I’m a retired home economist, wife, mother, grandmother, and creator of Saladinajar.com. I believe you don’t have to be a chef to find joy in creating homemade food worth sharing. Here you’ll find time-saving tips, troubleshooting advice, and confidence-inspiring recipes to make life in the kitchen more fun, appetizing, and satisfying.