Old-Fashioned Potato Salad With Cooked Dressing (No Mustard!)
Sneak Peek: This old-fashioned potato salad features a creamy cooked dressing with no mustard or raw onions. Ready in about 45 minutes plus chilling time, it’s even better after a few hours in the refrigerator.
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The potato salad I grew up eating didn’t rely on mustard or a bowlful of mayonnaise. Instead, a creamy cooked dressing—finished with just enough mayonnaise for richness—coated the warm potatoes and tasted even better after a few hours in the refrigerator. If that’s the kind of old-fashioned potato salad you’ve been searching for, this is the recipe I still make today.
Ingredients & Substitutions
• VINEGAR: White vinegar gives the most traditional flavor, but apple cider vinegar works well if you prefer a slightly milder dressing.
• CELERY SEED: This is one of the signature flavors in old-fashioned potato salad. If you substitute celery salt, reduce the added salt in the recipe.
• MAYONNAISE: A small amount adds richness to the cooked dressing without making it mayonnaise-heavy. Use your favorite brand, or make your own homemade mayonnaise if you’d like.
• POTATOES: Yukon Gold potatoes stay creamy, Russets absorb more dressing, and red potatoes hold their shape best.
• SWEET PICKLE RELISH: Dill relish works, too, but it creates a tangier potato salad. Taste before adding extra sugar.
How To Make Potato Salad with Cooked Dressing
⬇️ Jump to the recipe below for exact amounts and detailed instructions.
Old-Fashioned Potato Salad with Cooked Dressing (No Mustard!)
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
- 7 medium potatoes, diced and cooked
- 3 (150 g) hard-cooked eggs, diced
Instructions
Prep Potatoes and Eggs
- Dice and boil: Cook 7 medium potatoes (peeling is optional) until soft but not falling apart. Prepare hard-cooked eggs. Set aside to cool while you prepare the dressing.
Cooked Dressing
- Blend ingredients: Combine 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.
- Microwave Dressing: Place 1/4 cup (40 g) onion and 2 tablespoons (28 g) butter in a microwave-safe bowl and add blended mix. Microwave 3-4 minutes on HIGH, whisking after each minute until thick.
- Complete Dressing: Stir in 3/4 teaspoon (¾ teaspoon) celery seed, 1/4 cup (55 g) mayonnaise, and 1/4 cup (4 tbsp) sweet pickle relish.
Assemble Salad
- Combine: Gently mix the dressing with 7 medium potatoes, diced and cooked, and 3 (150 g) hard-cooked eggs, diced.
- Garnish & Chill: Sprinkle with paprika. Chill 2-3 hours.
Notes
- Make ahead: This potato salad tastes even better after chilling overnight.
- Warm potatoes absorb the dressing best: Let the potatoes cool just enough to handle, then toss them with the dressing while they’re still warm so they absorb more flavor.
- Want more crunch? Stir in chopped celery, red bell pepper, or diced apple just before serving.
- Looking for a little more zip? Add Dijon or prepared mustard, chopped dill pickles or pickled jalapeños, or garnish with smoked paprika instead of sweet paprika. Fresh dill or parsley also make delicious additions.
Nutrition
All images and text ©️ Paula Rhodes for SaladinaJar.com
Final Thoughts
If you grew up eating potato salad with a cooked dressing, I hope this recipe brings back happy memories. And if it’s your first time trying this old-fashioned style, don’t be surprised if it becomes your go-to potato salad.
If you have extra potatoes, my Sweet and White Mashed Potato Swirl is another family favorite. And if you’re looking for another way to use garden vegetables, don’t miss my Roasted Eggplant and Potatoes.
— Paula, Home Economist
Homemade Food Worth Sharing
Need help troubleshooting?
Email me: Paula at saladinajar.com — photos help!
The cooked dressing was good but when added to potatoes it thinned and did not coat the potatoes very well. Followed directions and would like to try again but how do I keep the dressing thick? Thank You in advance.
Hi Nancy,
Nice to hear from you. Did you drain your potatoes well? Were they really hot when you poured the dressing over them? If so, try letting the cooked potatoes cool for a few minutes so they won’t be as absorbent. You could also try adding more mayonnaise.
Did the dressing get thick enough in the microwave? Maybe let it cook a little longer?
I’ve never had this problem, so I’m not quite sure what to suggest. Let me know if any of these ideas help.
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.
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
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 🙂
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
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.
@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
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 🙂
You can never have too many great potato salad recipes. This looks really good!
great pic of the potato salad….looks yummy! Did you get a new blender? What happened to your red one?
I may take up cooking! That looks really good. I wonder if we have a blender somewhere?
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.