Kay’s Potato Salad

potatosalad post pic_edited-1

I realize I’m walking into dangerous territory. Potato salad is right up there with meatloaf, mashed potatoes and chocolate cream pie. Everybody likes their mama’s  best. But just in case you don’t have a favorite already, try this one.

The same sister who makes good fried pies also makes a wonderful potato salad.  This may be another recipe she got from her southern mother-in-law. I’m not sure.

Kay’s recipe is unique in that the dressing is cooked. It has much more flavor than potato salad made with straight mayonnaise.   Because I’m not a mustard or raw onion lover, I like that there is no mustard (but you could add it if you like) and the onions are cooked in the dressing.

If you  think this sounds like more trouble, it is.  But not that much! Pull out your blender, food processor, or a good whisk to mix up the ingredients for the dressing.  Then follow my directions for cooking it 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.

And Kay, you probably won’t be surprised that I cut the amount of butter in half.  You won’t miss it.

Kay's Potato Salad
Recipe type: Salad
Serves: 8
Prep time:
Cook time:
Total time:
A classic potato salad with homemade cooked dressing-- tangy but no mustard.
  • 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 t. celery seed
  • ¼ c. mayonnaise (I like the olive oil type)
  • 7 medium potatoes, diced and cooked
  • 3 hard-cooked eggs, diced
  • ¼ cup sweet pickle relish
  1. Blend first 6 ingredients in a blender, food processor or with a whisk until smooth. Add butter and onions.
  2. 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.
  3. 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
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.


Nutritional Stats based on 10 servings per recipe:

  • Calories 209
  • Fat 6.2 g
  • Cholesterol 82 mg
  • Sodium 380 mg
  • Carbohydrates 33.8 g
  • Fiber 3.7 g
  • Protein 5.3 g
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{ 7 comments… read them below or add one }

Nancy September 1, 2012 at 7:20 pm

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.

Toronto, Ontario


Paula September 2, 2012 at 6:01 am

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.


Lisa February 26, 2012 at 1:23 pm

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 🙂


velva September 18, 2009 at 7:10 pm

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


Susie September 18, 2009 at 1:23 pm

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


Steve September 17, 2009 at 5:50 pm

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


Sis September 17, 2009 at 10:29 am

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.


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