My roots may be showing in this recipe. Kay’s Old-Fashioned Potato Salad With Cooked Dressing contains no raw onions or mustard. That’s the way we ate it back on the farm in Indiana.
The cooked dressing is the secret to the yumminess going on here. Don’t worry. It’s really easy if you make the dressing in the microwave, although you don’t have to if you prefer to do it on top of the stove.
My roots may be showing in this recipe. It contains no raw onions or mustard. That’s the way we ate potato salad back on the farm in Indiana.
I realize I’m walking into dangerous territory…
Potato salad is right up there with meatloaf, mashed potatoes, and chocolate cream pie. Everybody likes their mama’s best. But just in case you don’t have a favorite already, try this one.
The same sister who makes a wonderful chocolate cake also makes a wonderful potato salad. Potato Salad with Cooked Dressing may be another recipe she got from her southern mother-in-law. I’m not sure.
Kay’s recipe is unique in that the dressing is cooked. It has much more flavor than potato salad made with straight mayonnaise.
You might be wondering…
Isn’t this more trouble? A little, 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.
And Kay, you probably won’t be surprised that I cut the amount of butter in half. You won’t miss it.
Kay's Potato Salad
Ingredients
- 1/2 cup skim milk
- 1 teaspoon salt
- 1/4 cup sugar
- 1 tablespoon cornstarch
- 1/4 cup vinegar
- 1 egg
- 2 tablespoons butter, softened
- 1/4 cup onion, chopped
- 3/4 t. celery seed
- 1/4 c. mayonnaise (I like the olive oil type)
- 7 medium potatoes, diced and cooked
- 3 hard-cooked eggs, diced
- 1/4 cup sweet pickle relish
Instructions
- Blend first 6 ingredients in a blender, food processor or with a whisk until smooth. Add butter and onions.
- Pour into 2 quart batter bowl. Microwave on HIGH for 4-5 minutes, whisking well after every minute (important so sauce will be cook evenly). Mixture should be thick like pudding.
- 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
Notes
Do you have smoked paprika in your refrigerator? If not, use regular paprika. However, the smoked paprika adds a subtle bacon flavor that is delicious. Good on deviled eggs too.
Recommended Products
-
Anchor Hocking 2 Quart Glass Batter Bowl With Lid (81106L11) - Cuisinart DLC-10SY Pro Classic 7-Cup Food Processor, White
- Cuisinart CSB-76BC SmartStick 200-Watt Immersion Hand Blender, Brushed Chrome
- McCormick Gourmet Collection, Smoked Paprika, 1.62-Ounce Unit (Packaging May Vary)
As an Amazon Associate, I earn from qualifying purchases. But don't worry. This doesn't change the price you pay.
Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving:Calories: 312 Total Fat: 12g Saturated Fat: 4g Trans Fat: 0g Unsaturated Fat: 8g Cholesterol: 104mg Sodium: 451mg Carbohydrates: 44g Fiber: 4g Sugar: 12g Protein: 8g
If you make this and enjoy the recipe, it would help me and others if you would return to this post and leave a rating (on the recipe card itself underneath the picture). Although always appreciated, no comment is required. Thanks so much! Paula
Related posts for Kay's Old-Fashioned Potato Salad
Faux Potato Salad: The Carb-Craving-Satisfier
Cauliflower substitutes for potatoes in this American classic.
Pizza Potatoes
A mashed potato casserole with fresh tomatoes, Mozzarella and basil baked on top
Roasted Eggplant and Potatoes
Roasted eggplant, zucchini, potatoes and mushrooms seasoned with Ranch dressing dry mix packet
Sweet and White Mashed Potato Swirl
White potatoes and sweet potatoes are mashed, then swirled together make a great side dish.
Nancy
September 1, 2012 at 7:20 pmI 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
Paula
September 2, 2012 at 6:01 amNancy,
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.
Lisa
February 26, 2012 at 1:23 pmThis 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 🙂
velva
September 18, 2009 at 7:10 pmYou can never have too many great potato salad recipes. This looks really good!
Susie
September 18, 2009 at 1:23 pmgreat pic of the potato salad….looks yummy! Did you get a new blender? What happened to your red one?
Steve
September 17, 2009 at 5:50 pmI may take up cooking! That looks really good. I wonder if we have a blender somewhere?
Sis
September 17, 2009 at 10:29 amYou 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.