Old-Fashioned Potato Salad With Cooked Dressing: No Mustard

Home » 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.

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

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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.

Original picture when post was first published

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:

cooking potatoes in water in a saucepan
Peel and cook fresh whole potatoes that have been quartered in a large pot or saucepan starting with cold water and heating over medium high heat. Cook until the potatoes are fork-tender, but not falling apart. Drain and allow the potatoes to cool while you continue to prepare the dressing.

If you have not already prepared your hard-boiled eggs, this is a good time to cook them using your favorite method.

Combine the milk, salt, sugar, cornstarch, vinegar, and egg in a food processor, blender or use a heavy whisk and medium-sized mixing bowl. Blend until smooth.
Adding the butter and chopped onion to the dressing ingredients
Add chopped butter and onions to a 1 or 2-quart micro-wave safe measuring cup.
Add the blended mixture and stir.
whisking cooked dressing
Microwave on HIGH for 3-4 minutes, whisking after every minute.
The mixture should coat the back of a spoon thickly when it has cooked long enough.
Stir the celery seed, mayonnaise and pickle relish into the cooked dressing.
Add diced potatoes and chopped hard-boiled eggs to a large bowl.
pouring cooked dressing over the potatoes and hard-boiled eggs
Pour cooked dressing over all and stir to combine. Taste to see if it needs more salt and add white pepper if desired.
Potato salad garnished with paprika and parsley
Garnish with paprika and parsley if desired. Cover and chill for at least 2-3 hours before serving.

FAQ for potato salad:

Can I make this ahead of time?

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.

Should I let the potatoes and the cooked dressing cool before combining them?

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.

How do I add some zip to this mild potato salad?

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.

How can I add some “crunch” to this salad?

Try some chopped green onions, raw purple onions, chopped red or green bell peppers, or chopped celery.

I bought a 5-pound bag of potatoes. Any ideas for using the rest of the potatoes?

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.

What do you serve with potato salad?

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


Potato salad garnished with paprika and parsley

Old-Fashioned Potato Salad with Cooked Dressing Recipe

A classic potato salad with homemade cooked dressing, but no mustard (there are no rules against adding it anyway if you want).
5 from 10 votes
Prep Time 25 mins
Cook Time 20 mins
Total Time 45 mins
Course Salads
Servings 8

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

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.

Nutrition

Nutrition Facts
Old-Fashioned Potato Salad with Cooked Dressing Recipe
Serving Size
 
1
Amount per Serving
Calories
 
300
Calories from Fat 99
% Daily Value*
Fat
 
11
g
17
%
Saturated Fat
 
3
g
19
%
Trans Fat
 
1
g
Polyunsaturated Fat
 
4
g
Cholesterol
 
101
mg
34
%
Sodium
 
472
mg
21
%
Carbohydrates
 
44
g
15
%
Fiber
 
4
g
17
%
Sugar
 
11
g
12
%
Protein
 
8
g
16
%
* Percent Daily Values are based on a 2000 calorie diet.
Author: Paula Rhodes
Course: Salads
Cuisine: American
Keywords: cooked dressing for potato salad, creamy potato salad, potato salad, potato salad recipe, potato salad without mustard
Like this recipe? Thanks for leaving a 5-star rating inside the recipe at the top! 🤩

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Recipe Rating




11 Comments

  1. 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.

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

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

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

  5. 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 🙂

  6. 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

  7. 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 🙂

  8. 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

  9. 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.