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creamy old fashioned potato salad on a plate

Old-Fashioned Potato Salad with Cooked Dressing

5 from 1 vote
This old-fashioned potato salad with cooked dressing is creamy, tangy, and full of homemade flavor. Made with potatoes, eggs, dill pickle, celery, green onions, and a classic cooked dressing, it’s a family favorite for cookouts, holidays, and summer dinners.
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Prep Time 20 minutes
Cook Time 15 minutes
Chill Time 2 hours
Total Time 2 hours 35 minutes
Servings: 8
Course: Salad, Side Dish
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 6 medium potatoes peeled and cut into cubes
  • 5 hard boiled eggs chopped
  • 1/2 cup dill pickle diced
  • 4 stalks green onions sliced
  • 1 teaspoon dried dill
  • 1 cup diced celery
For the cooked dressing
  • 2 eggs beaten
  • 3/4 cup sugar
  • 1 teaspoon cornstarch
  • 1/2 teaspoon salt
  • 1 teaspoon mustard
  • 1/3 cup apple cider vinegar
  • 1/2 cup milk
  • 3 tablespoons butter
  • 1 cup mayo

Method
 

  1. Bring a large pot of salted water to a boil.
  2. Add the potatoes and cook until fork tender. Drain and let cool.
  3. In a saucepan, whisk together the eggs, sugar, cornstarch, and salt.
  4. Whisk in the milk, vinegar, and mustard.
  5. Cook over medium heat for 7 to 10 minutes, whisking constantly, until thickened.
  6. Remove from heat and stir in the butter.
  7. Refrigerate the dressing until chilled, then stir in the mayo.
  8. In a large bowl, combine the potatoes, chopped hard boiled eggs, diced dill pickle, green onions, dried dill, and celery.
  9. Fold in the dressing until evenly coated.
  10. Refrigerate until ready to serve.

Notes

  • For the best flavor, chill the potato salad for at least 2 hours before serving.
  • Yukon gold or red potatoes work well because they hold their shape better than russet potatoes.
  • Let the cooked dressing cool before mixing it with the potatoes so the salad stays creamy.
  • Potato salad can be made the day before and stored covered in the refrigerator.
  • Store leftovers in an airtight container in the refrigerator for 3 to 4 days.
  • For food safety, do not leave potato salad sitting out at room temperature for more than 2 hours. If serving outdoors on a hot day, keep it chilled as much as possible.