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This single serving potato salad is creamy, flavorful, and easy to make. With just one potato and a few simple ingredients, it comes together quickly for a perfect side dish.
Featured Comment
“Easy to put together and yummy to eat!”
– Rose
Why You’ll Love This Recipe
- Perfect Size: Made for one, with no waste or leftovers.
- Quick and Easy: Comes together easily with a handful of ingredients.
- Creamy and Flavorful: A rich, smooth dressing paired with crisp bits of onion and celery.
- Doubles Well: Easily make enough for two.
This potato salad is one I come back to again and again. It’s simple, comforting, and hits all the right notes – creamy, flavorful, and made with just one potato.
If you enjoy this one, you might also like these single serving salads: creamy macaroni salad for one, fresh broccoli salad for one, bold Mexican street corn salad for one, or chicken salad for one for a protein-packed option.
Ingredients And Substitutions
If you have any leftover ingredients from this small batch potato salad recipe, check out our Leftover Ingredients Recipe Finder.
- Potato: Use a medium russet potato (7 to 8.5 ounces) or red potatoes. Bake russets for the best texture; boil red potatoes since they hold their shape and have a creamy texture. Got extras? Use them in a small twice baked potato casserole, clam chowder for one or single serving Hungarian goulash.
- Onion and Celery: Add crunch and flavor. Also great in split pea soup for one, single serving chicken and dumplings, and a small batch of tomato sauce.
- Mayonnaise: Swap with Greek yogurt or sour cream for a lighter, tangier version.
- Dijon Mustard: Yellow or stone-ground mustard can be used if you don’t have Dijon.
- Apple Cider Vinegar: White or red wine vinegar are good substitutes.
- Seasonings: I use dried dill, smoked paprika, salt, and black pepper. Feel free to experiment with other spices you like.
How To Make Potato Salad
Bake a scrubbed, fork-pierced russet potato at 400°F (200°C) for about 50 minutes, or until tender. Let it cool, then cut into bite-sized cubes.
In a small bowl, mix the remaining ingredients. Add the potatoes and gently toss to coat. I like to chill the salad for at least an hour before serving—it lets the flavors come together and tastes even better.
Expert Tips
- Leftover Potatoes: Have a single baked potato on hand? Just chop it up and add it, no need to cook.
- Add-Ins: For extra flavor and texture, mix in pimentos, pickle relish, fresh herbs, hard-boiled eggs, or crumbled bacon.
- Chill Time: Let the salad chill for at least an hour before serving to help the flavors come together.
- Peeling: I leave the skins on for texture and flavor, but feel free to peel them if you’d rather.
What To Serve With Potato Salad
This potato salad pairs well with:
Frequently Asked Questions
Yes, it actually tastes better after chilling for a few hours. You can make it up to a day in advance.
It’s best eaten within 2 days for the freshest taste and texture.
Absolutely! Just double the ingredients for a potato salad that serves two.
Ways To Use Leftover Ingredients
If you have any ingredients leftover from this recipe, check out our Leftover Ingredients Recipe Finder or you might like to consider using them in any of these single serving and small batch recipes:
If you’ve tried this single serve potato salad recipe or any recipe on One Dish Kitchen please let me know how you liked it by rating the recipe and telling me about it in the comment section below.
Also, if you take a picture please tag us on Instagram (@onedishkitchen) we’d love to see!
Potato Salad For One
Equipment
Ingredients
- 1 (6 to 8 ounce) russet potato
- ¼ cup chopped onions
- ¼ cup chopped celery
- 2 tablespoons mayonnaise
- 1 tablespoon dijon mustard
- 1 teaspoon apple cider vinegar
- ¼ teaspoon dried dill
- ⅛ teaspoon smoked paprika
- ⅛ teaspoon kosher salt
- ⅛ teaspoon coarsely ground black pepper
Instructions
- Preheat the oven to 400°F (200°C).
- Scrub the potato, pat it dry, and prick it several times with a fork.
- Place on a baking sheet and bake for 50–60 minutes, until the skin is dry and the inside is soft. Let cool, then cut into 1-inch cubes.
- In a small bowl, mix the remaining ingredients. Add the potato and toss to coat. Season with more salt and pepper if needed.
- Cover and refrigerate for at least 1 hour before serving.
Notes
- Leftover Potatoes: Have a baked potato on hand? Just chop it up and add it—no need to cook.
- Add-Ins: For extra flavor and texture, mix in pimentos, pickle relish, fresh herbs, hard-boiled eggs, or crumbled bacon.
- Chill Time: Let the salad chill for at least an hour before serving to help the flavors come together.
- Peeling: I leave the skins on for texture and flavor, but feel free to peel them if you’d rather.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
Loved the the recipe, but too much mustard. It took away from the taste of the salad for me. Next time I would add 1 tsp instead of a tablespoon and go from there. Loved the creaminess of the salad.
So glad you enjoyed it! Mustard is definitely one of those ingredients that comes down to personal taste, so adjusting it to your preference is a great idea. Thanks for sharing!
Is it possible to microwave the potatoe for the potatoe salad.
Yes, you can microwave the potato instead of baking it. Just cook it until it’s tender when pierced with a fork, then let it cool slightly before using it in the salad.
This recipe is a keeper, I have yet to be disappointed. I like adding hard-boiled eggs to my potato salad and using my air fryer, 250° for 17 minutes makes the perfect hard boiled eggs every time. Thanks Joanie!
I always add hard boiled eggs to my potato salad. I’m pleased to learn I’m not the only one who doesn’t think potato salad is complete without hard boiled eggs!
agreed!
Definitely have to have boiled eggs in my potato salad! Other than the dill and ACV, everything else is right on target.
Eggs are a great addition, and they’re right there in the Add-Ins section as an option. Sounds like you’ve got this one dialed in to just how you like it.
I made this for dinner today and I have to say that it was not as beautiful as yours to look at
You always present your dishes so beautifully however I will say that it tastes delicious!
I like my potato salad warm so did not chill and added boiled egg and bacon bits
Love it this will go on repeat for me
Thank you for the recipe
Thank you so much for your kind comment. I’m thrilled to hear you enjoyed the potato salad and that it will be a repeat recipe for you. I really appreciate your thoughtful words and love that you made it your own.
Also, I microwaved the potato, then wrapped it in foil to finish cooking, let cool and then continued with the recipe. Took 50 minutes off the prep time.
Made today, flavorful and delicious! Added radishes and bread and butter pickles, and parsley instead of dill..
Had air fryer salmon fillet and mandarin oranges to go with it. Tasty!
Why not boiled potatoes? Just curious.
I bake the one russet potato in this recipe because it gives the potato a slightly firmer texture and richer flavor, which I really enjoy in potato salad. That said, you can absolutely use boiled potatoes if you prefer—both methods work.
Potato salad is cultural, traditional, geographical and oh-so familiar. I love how versatile this recipe is.
Thank you Joanie for providing a basic potato salad recipe for one that can be created with ingredients I have on hand! I didn’t have celery so I swapped out baby spinach and arugula, added a hard boiled egg and black olives. I’m so looking forward to this treat because I haven’t made potato salad and probably 40 years!
Where’s the sugar? Anytime you add vinegar to a recipe you need sugar. I put sugar in my salad even though I don’t add vinegar because I use Miracle Whip instead of mayo.
We don’t feel the salad needs sugar but you can certainly add it if you like.
I made this with a baked 8 oz. Yukon gold potato and Greek yogurt instead of mayonnaise (didn’t have any and didn’t want to go to the store or make some). It was yummy and made plenty as written for the two of us
Thanks for the suggestion! I never thought of using yogurt in place of mayo, will do next time.
I have several cooking for one books but your recipes are by far the best. Most are not too complicated but yet are so delicious. Wish you would publish another cookbook. Big fan of you.
Thank you so much for your kind words! I’m thrilled that you enjoy the recipes and find them simple yet delicious. Your encouragement about another cookbook is truly motivating and gives me plenty to consider for the future.
Thank you for being such a fantastic supporter!
I have been making various ones of your recipes for a few years using microwave and slow cooker thank you. I have now bought a small air fryer and wondered if you have any ideas on how to adapt your recipes to this new method of cooking.
Thank you from UK.
I’m so happy to know you are enjoying our recipes. Our recipes are not tested with an air fryer but an air fryer is just a small convection oven so anything that can be made in a regular oven can be made in an air fryer. You’ll just need to reduce the cooking time as convection ovens cook faster due to how they circulate heat using a fan.
Terrific recipe.
Easy to put together and yummy to eat!
I made this with waxy potatoes instead of the the baked. Other than that, followed the recipe. The best potato salad I’ve ever made!
Great recipe.
This is the perfect recipe for one!!! I haven’t made potato salad in awhile!!!
I went by the recipe except for the dill…..I didn’t have any. Also I added eggs!!
I usually make a cauliflower mock potato salad, I love this sized down recipe for one, just sub the cooked cauliflower florets. Thanks!
I love the taste of the potato salad and have made it several times. I added a boiled egg to it.
Very good
It was very good! I will make again.
Thank you very much
I like to use pickle juice instead of vinegar. Thanks for the encouragement to make a single serving. It’s a thing!
Thank You for the recipie for the potato salad.
You’re welcome. Hope you enjoy it!
Turned out great ,Thanks