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 creative additions if you prefer.
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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
Why Cook the Dressing?
It’s a little more trouble, but the flavor is worth it! Use a blender, food processor, or a good whisk to mix the ingredients for the dressing.
Follow the easy directions for cooking the dressing in the microwave. It’s foolproof, unlike the original recipe, which called for cooking on top of the stove with constant stirring. The old way was easy to burn or curdle.
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: Any size eggs. Try using leftover deviled eggs.
- ONION: White or yellow onions are perfect. (By the way, 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 celery salt. It’s not the same, but it’s kind of 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
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 for 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.
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.
Potato salad is traditionally served at cook-outs with hot dogs and hamburgers. It makes a delicious side dish for grilled sausages.
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
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 or dill relish
- 7 medium potatoes diced and cooked
- 3 (150 g) hard-cooked eggs diced
Instructions
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
Notes
Nutrition
All images and text ©️ Paula Rhodes for Salad in a Jar.com
Paula Rhodes, owner
As a retired home economist, I created Saladinajar.com to share my belief that you don’t have to be a chef to find joy in creating homemade food worth sharing. Bread machines (used in an unconventional way), homemade yogurt, and quick microwave recipes are my specialty.