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 spicing things up a bit.

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

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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.

Three Reasons Why You Will Relish This Recipe

  1. This is a mild-tasting potato salad recipe that lends itself to your favorite additions. Don’t miss the suggestions in the FAQ below.
  2. Even though a cooked dressing is involved, when you use a microwave to make it, this is a quick and easy recipe. You can also make it on top of the stove if you prefer.
  3. Make this ahead of time. In fact, it’s better that way unless you like warm potato salad.

Happy Cooks Speak Up

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.NANCY

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.

potato salad in a bowl with pickles on the side.Pin
Original picture when this 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 to 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. Another option is to make mayonnaise yourself.
  • 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 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 saucepanPin
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 preparing the dressing.

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

combining the ingredients into a blender.Pin
Combine the milk, salt, sugar, cornstarch, vinegar, and egg in a food processor or blender, or use a heavy whisk and medium-sized mixing bowl. Blend until smooth.
Adding the butter and chopped onion to the dressing ingredientsPin
Add chopped butter and onions to a one or 2-quart microwave-safe measuring cup.
adding the blended mixture to the other ingredients.Pin
Add the blended mixture and stir.
whisking cooked dressing.Pin
Microwave on HIGH for 3-4 minutes, whisking after every minute.
mixture coating the back of the spoon.Pin
The mixture should coat the back of a spoon thickly when it has cooked long enough.
stirring in the celery seed, mayonnaise, and pickle relish.Pin
Stir the celery seed, mayonnaise, and pickle relish into the cooked dressing.
chopped hard-boiled eggsPin
Add diced potatoes and chopped hard-boiled eggs to a large bowl.
pouring cooked dressing over the potatoes and hard-boiled eggsPin
Pour warm 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 parsleyPin
Garnish with paprika and parsley if desired. Cover and chill for at least 2-3 hours before serving.

FAQ

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 for 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 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. Add mustard such as Dijon, 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 mayonnaise with salad dressings like buttermilk or Ranch dressing.

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

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

I bought a 5-pound bag of potatoes. Do you have any ideas for using the rest of the potatoes?

I recommend this Sweet and White Mashed Potato Swirl if you also like sweet potatoes. 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.

Help at Your Fingertips: For questions or suggestions, email Paula at saladinajar.com. If you need help, I’m happy to troubleshoot via email (faster than leaving a comment). Attach pictures and as many details as possible for the best advice.


Potato salad garnished with paprika and parsleyPin
Yield: 8 servings

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).

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(5 stars if you loved it)

4 from 13 votes
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Prep time: 25 minutes
Cook time: 20 minutes
Total time: 45 minutes

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 or dill relish
  • 7 medium potatoes diced and cooked
  • 3 (150 g) hard-cooked eggs diced

Instructions

Making the Cooked Dressing

  • Blend 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. Add 2 tablespoons (28 g) butter and 1/4 cup (40 g) onion.
  • 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 3/4 teaspoon (¾ teaspoon) celery seed and 1/4 cup (55 g) mayonnaise to the cooked dressing. Whisk till smooth. Fold in 1/4 cup (4 tbsp) sweet pickle relish, 3 (150 g) hard-cooked eggs, and 7 medium potatoes. 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

Serving: 1 | Calories: 300kcal | Carbohydrates: 44g | Protein: 8g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 101mg | Sodium: 472mg | Potassium: 854mg | Fiber: 4g | Sugar: 11g | Vitamin A: 348IU | Vitamin C: 37mg | Calcium: 60mg | Iron: 2mg

All images and text ©️ Paula Rhodes for Salad in a Jar.com

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11 Comments

  1. 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.

  2. 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

  3. 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 🙂

  4. 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

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

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

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

  9. 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.