Preview: This old-fashioned potato salad with cooked dressing is easy to make. There are no raw onions and no mustard, but plenty of hard-boiled eggs and pickle relish.
The secret to the yumminess going on in this Old-Fashioned Potato Salad is the cooked dressing. In keeping with my own 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 really 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.
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.
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.
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Hope to see you again soon!
p.s. Questions or suggestions? Please email me: Paula at saladinajar.com.