Best 6 Potato Salad With Cooked Dressing Recipes

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**Potato salad with cooked dressing is a classic summer dish that is perfect for potlucks, picnics, and barbecues. It is also a great way to use up leftover boiled potatoes. This recipe uses a cooked dressing made with hard-boiled eggs, mayonnaise, mustard, and celery. The dressing is creamy and tangy, and it coats the potatoes perfectly. There are also variations of the recipe that include additional ingredients like bacon, cheese, or vegetables.**

**This article includes three different recipes for potato salad with cooked dressing. The first recipe is the classic recipe, which uses hard-boiled eggs, mayonnaise, mustard, and celery. The second recipe is a lighter version that uses Greek yogurt instead of mayonnaise. The third recipe is a vegan version that uses tofu instead of eggs and mayonnaise.**

**All three recipes are easy to make and can be tailored to your own taste. For example, if you like a more tangy dressing, you can add more mustard or vinegar. If you like a sweeter dressing, you can add a little bit of sugar or honey. And if you want a more colorful salad, you can add some chopped vegetables like carrots, celery, or red onion.**

**No matter which recipe you choose, you are sure to enjoy this delicious and versatile dish.**

Let's cook with our recipes!

POTATO SALAD DRESSING II



Potato Salad Dressing II image

This adds zip to your spud salad. A nice change from the usual mayonnaise dressing. Makes enough for 4 pounds of potatoes.

Provided by ANTLALA

Categories     Side Dish     Sauces and Condiments Recipes     Salad Dressing Recipes

Time 25m

Yield 16

Number Of Ingredients 8

½ cup creamy salad dressing
½ teaspoon mustard powder
2 tablespoons all-purpose flour
1 teaspoon butter
2 eggs, beaten
¾ cup white sugar
¼ cup water
¼ cup white wine vinegar

Steps:

  • In a saucepan, combine mustard, flour, butter, eggs, sugar, water and vinegar. Cook over medium heat stirring often until mixture becomes thick and smooth. Remove from heat and allow to cool.
  • Combine dressing mixture with creamy salad dressing, mix well. Fold into cooked potatoes.

Nutrition Facts : Calories 74.1 calories, Carbohydrate 11.2 g, Cholesterol 26.4 mg, Fat 2.9 g, Protein 0.9 g, SaturatedFat 0.6 g, Sodium 73.5 mg, Sugar 10.4 g

OLD FASHIONED POTATO SALAD WITH HOMEMADE DRESSING



Old Fashioned Potato Salad with Homemade Dressing image

This old-fashioned potato salad with homemade dressing is the perfect addition to summer BBQs, lazy picnics, family gatherings, holidays and more. Loaded with fresh herbs, chopped eggs and crispy pancetta, it makes a creamy, zesty and comforting side dish that everyone will love.

Provided by Andrea Geddes

Categories     Salad     Side Dish

Time 20m

Number Of Ingredients 16

1 kg potatoes (red, whole baby (or chopped large))
150 gram pancetta (or bacon, chopped)
4 eggs
1 red onion (thinly sliced)
2-3 sprigs parsley (to garnish)
3/4 cup mayonnaise
1/3 cup sour cream
3 tsp dijon mustard
2 tsp white wine vinegar
2-3 tbsp dill (fresh, chopped)
2-3 tbsp parsley (fresh, chopped)
2-3 tbsp chives (fresh, chopped)
1/4 tsp salt
1/4 tsp pepper (ground, black)
1/4 tsp garlic powder
1 pinch paprika

Steps:

  • Place the potatoes into a large pot of cold water and 1 teaspoon of salt and bring to the boil. Cook for around 10-15 minutes, or until tender but not overcooked. Drain the potatoes and set aside to cool.
  • While the potatoes are cooking, place the eggs into a small pot and cover with boiling water. Cook for 8-10 minutes (for hard boiled). Turn the heat off and allow the eggs to sit for a few minutes before transferring to a bowl of cold water. Allow to cool before peeling and chopping.
  • Meanwhile, cook the pancetta (or bacon) in a large frying pan over medium-high heat until crispy. Remove from the heat and set aside.

Nutrition Facts : Calories 279 kcal, Carbohydrate 2 g, Protein 6 g, Fat 27 g, SaturatedFat 7 g, Cholesterol 108 mg, Sodium 392 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

COOKED SALAD DRESSING



Cooked Salad Dressing image

This was my mother's recipe used for potato salad, green salads and even pasta salad. For some tasty variations, you may add up to 2 teaspoons of Dijon mustard, honey or garlic to the basic recipe.-Doreen Martin, Kitimat, British Columbia

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 20m

Yield 1-1/4 cups.

Number Of Ingredients 10

1/4 cup sugar
1 teaspoon all-purpose flour
1 teaspoon ground mustard
1/2 teaspoon salt
1 large egg, lightly beaten
1/3 cup white vinegar
2 tablespoons water
1 teaspoon butter
1/2 cup mayonnaise
Torn mixed salad greens

Steps:

  • In a small saucepan, combine the sugar, flour, mustard and salt. Stir in egg until smooth. Gradually add vinegar and water. Cook and stir over medium heat for 3 minutes or until mixture reaches at least 160° and coats the back of a metal spoon. , Remove from the heat; stir in butter. Let stand for 5 minutes. Stir in mayonnaise until smooth. Cover and refrigerate until chilled. Serve with salad greens.

Nutrition Facts : Calories 113 calories, Fat 10g fat (2g saturated fat), Cholesterol 26mg cholesterol, Sodium 188mg sodium, Carbohydrate 5g carbohydrate (5g sugars, Fiber 0 fiber), Protein 1g protein.

WORLD'S BEST POTATO SALAD



World's Best Potato Salad image

This is the creamiest, richest potato salad you will ever try. The secret is in the homemade dressing. I get nothing but raves every time I make this.

Provided by Kaye Lynn

Categories     Salad     Potato Salad Recipes     Creamy Potato Salad Recipes

Time 1h15m

Yield 6

Number Of Ingredients 14

6 medium potatoes
1 small onion, finely chopped
1 cup celery, chopped
1 teaspoon salt
6 hard-cooked eggs, diced
2 eggs, beaten
½ cup white sugar
1 teaspoon cornstarch
salt to taste
½ cup vinegar
1 (5 ounce) can evaporated milk
1 teaspoon prepared yellow mustard
¼ cup butter
1 cup mayonnaise

Steps:

  • Place the potatoes into a large pot, and fill with enough water to cover. Bring to a boil, and cook for about 20 minutes, or until easily pierced with a fork. Drain. Cool, peel and dice. Transfer to a large bowl, and toss with the onion, celery, 1 teaspoon of salt, and hard-cooked eggs.
  • While the potatoes are cooking, whisk together 2 eggs, sugar, cornstarch, and salt in a saucepan. Stir in the vinegar, milk, and mustard. Cook over medium heat, stirring frequently, until thickened, about 10 minutes. Remove from heat, and stir in the butter. Refrigerate until cool, then stir in the mayonnaise.
  • Stir the dressing into the bowl of potato salad gently until evenly coated. Chill several hours or overnight before serving for best flavor.

Nutrition Facts : Calories 555.3 calories, Carbohydrate 26.7 g, Cholesterol 315 mg, Fat 45.6 g, Fiber 1.2 g, Protein 11.3 g, SaturatedFat 12.5 g, Sodium 790.1 mg, Sugar 21.2 g

POTATO SALAD WITH COOKED DRESSING



Potato Salad with Cooked Dressing image

Make and share this Potato Salad with Cooked Dressing recipe from Food.com.

Provided by I Dunno

Categories     Potato

Yield 1 batch

Number Of Ingredients 10

2 -3 quarts potatoes, diced, cooked
1 large onion, chopped
1 teaspoon celery seed
1/2 cup cream or 1/2 cup mayonnaise
2 eggs, beaten
1/2 cup water
1 tablespoon flour
1/4 cup sugar
6 tablespoons vinegar
2 tablespoons butter

Steps:

  • Mix together and let come to a boil.
  • Cook until thick.
  • Add 1/2 cup cream or you can use 1/2 cup mayonnaise. Pour dressing over potato mixture.

COOKED POTATO SALAD DRESSING



Cooked Potato Salad Dressing image

Make and share this Cooked Potato Salad Dressing recipe from Food.com.

Provided by Angelena

Categories     Salad Dressings

Time 10m

Yield 6-8 serving(s)

Number Of Ingredients 8

1 cup sugar
2 tablespoons flour
1 teaspoon salt
1/2 teaspoon dry mustard
2 eggs, beaten
1/2 cup vinegar
1/2 cup water
1 tablespoon butter

Steps:

  • Mix dry ingredients in the top of a double boiler. In a separate container, mix together water and vinegar. Add vinegar mixture and eggs to dry mixture. Stir until thickened. Add butter.

Nutrition Facts : Calories 184.8, Fat 3.7, SaturatedFat 1.7, Cholesterol 75.6, Sodium 425.4, Carbohydrate 35.5, Fiber 0.1, Sugar 33.5, Protein 2.5

Tips:

  • Use the right potatoes: Waxy potatoes like Yukon Gold, Red Bliss, or New Potatoes are best for this salad. They hold their shape well when cooked and won't get mushy.
  • Cook the potatoes properly: Don't overcook the potatoes, or they will become too soft and fall apart. They should be tender but still have a little bit of a bite to them.
  • Make the dressing ahead of time: The dressing for this potato salad is best if made at least an hour before serving. This allows the flavors to meld together.
  • Use fresh herbs: Fresh herbs like parsley, dill, or chives add a bright, flavorful touch to potato salad. If you don't have fresh herbs on hand, you can use dried herbs, but be sure to use only half the amount.
  • Add-ins and variations: Feel free to add other ingredients to this potato salad to make it your own. Some popular additions include chopped celery, hard-boiled eggs, bacon, or cheese.

Conclusion:

This potato salad with cooked dressing is a classic side dish that's perfect for any occasion. It's easy to make and can be tailored to your own taste preferences. With its creamy, tangy dressing and tender potatoes, this salad is sure to be a hit at your next gathering. If you're pressed for time or new to cooking, opt for frozen or canned potatoes.

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