Old-Fashioned Potato Salad With Cooked Dressing: No Mustard

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Sneak Preview: 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.

Kay's Potato Salad in a bowl

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The secret to the yumminess in this Old-Fashioned Potato Salad is the cooked dressing. In keeping with my hang-ups about potato salad, no raw onions or mustard are allowed. If you like those things, this may not be the recipe for you.

Don’t worry. It’s easy to make the dressing in the microwave, although you can make it on top of the stove if you prefer.

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.

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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.
  • 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.)
  • 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 mayonnaise is olive oil mayonnaise. If you prefer, Miracle Whip could be used instead.
  • POTATOES: The potatoes you choose will affect the texture of your salad. Russets 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 better after boiling. 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.

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 kept in the refrigerator–up to 4 days.

I bought a 5-pound bag of potatoes. Any ideas to use 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.

Did you enjoy this recipe? If so, leave a rating 🤩 inside the recipe below. No comment required. If you have any questions or suggestions, email me privately: Paula at saladinajar.com. Hope to see you again soon! Paula


Old-Fashioned Potato Salad with Cooked Dressing Recipe

A classic potato salad with homemade cooked dressing– tangy but no mustard.
5 from 10 votes
Prep Time 25 mins
Cook Time 20 mins
Total Time 45 mins
Course Salads
Servings 8

Ingredients

  • ½ cup skim milk
  • 1 teaspoon salt
  • ¼ cup sugar
  • 1 tablespoon cornstarch
  • ¼ cup vinegar
  • 1 egg
  • 2 tablespoons butter - softened
  • ¼ cup onion - chopped
  • ¾ teaspoon celery seed
  • ¼ cup mayonnaise
  • 7 medium potatoes - diced and cooked
  • 3 hard-cooked eggs - diced
  • ¼ 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.

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

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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.