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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. It’s a great way to enjoy homemade potato salad without leftovers.
Try more single serving salads: Macaroni Salad for a classic creamy option, crunchy Broccoli Salad, Mexican Street Corn Salad for bold flavors, or Chicken Salad for a protein-packed option.
Why You’ll Love This Recipe
- Perfectly Portioned – Perfectly portioned for one, so you won’t have leftovers or wasted ingredients..
- Easy to Make – Simple ingredients and minimal prep.
- Versatile – Customize with your favorite mix-ins.
- Great Texture – A creamy, flavorful salad with just the right amount of crunch.
- Easily Doubles – Want to make potato salad for two? This recipe doubles well.
Ingredients
If you have any leftover ingredients from this small batch potato salad recipe, check out our Leftover Ingredients Recipe Finder.
- Potato: You can use either a medium russet potato (7 to 8.5 ounces) or red potatoes for this recipe. If using a russet, baking gives the best texture. If using red potatoes, boiling is the better option since they hold their shape well and have a naturally creamy texture. Extra potatoes? Use them in Twice Baked Potato Casserole, Clam Chowder or Hungarian Goulash.
- Onion and Celery: Add a crisp texture and flavor. These ingredients are also great in Split Pea Soup, Chicken and Dumplings, and Tomato Sauce.
- Mayonnaise: For a different twist, swap with Greek yogurt or sour cream for a tangier, lighter version.
- Dijon Mustard: If you don’t have Dijon, use yellow or stone-ground mustard for a slightly different flavor.
- Apple Cider Vinegar: White vinegar or red wine vinegar work as substitutes without affecting the salad’s tang.
- Seasonings: A mix of dried dill, smoked paprika, salt, and black pepper gives great flavor, but you can experiment with dried basil or other spices.
How To Make Potato Salad
To make this small batch potato salad, start by baking a scrubbed and fork-pierced russet potato at 400°F (200°C) for about 50 minutes, until it’s tender. Let it cool, then cut it into bite-sized cubes.
In a small bowl, mix the remaining ingredients, then gently toss in the potatoes until everything is well-coated. I prefer to refrigerate the salad for at least an hour before serving—it gives the flavors time to meld and makes the salad even better.
Expert Tips
- Using Leftover Potatoes: This recipe is a great way to use up a leftover baked potato. Simply chop and toss it into the salad—no extra cooking needed.
- Extra Flavor: Try mixing in diced pimentos, pickle relish, fresh herbs (chives, parsley, thyme, or basil), hard-boiled eggs, or crumbled bacon for added texture and flavor.
- Best Texture: Let the potato salad chill for at least an hour before serving—this helps the flavors meld and improves the texture.
- Peeling or Not: I leave the potato skins on for extra texture and flavor, but you can peel them if you prefer.
RELATED: How To Freeze Bacon
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.
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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 under running water, then pat it dry. Use a fork to prick it several times.
- Place the potato on a baking sheet and bake for 50–60 minutes, until the skin is dry and the inside is completely soft when pierced. Remove from the oven and let it cool until easy to handle. Cut into 1-inch cubes.
- In a small bowl, mix the remaining ingredients. Add the potato and toss to coat. Taste and add more salt and pepper if needed.
- Cover and refrigerate for at least 1 hour before serving.
Notes
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- Using Leftover Potatoes: This recipe is a great way to use up a leftover baked potato. Simply chop and toss it into the salad—no extra cooking needed.
- Extra Flavor: Try mixing in diced pimentos, pickle relish, fresh herbs (chives, parsley, thyme, or basil), hard-boiled eggs, or crumbled bacon for added texture and flavor.
-
- Best Texture: Let the potato salad chill for at least an hour before serving—this helps the flavors meld and improves the texture.
- Peeling or Not: I leave the skins on for extra texture and flavor, but you can peel them if you prefer.
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.
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
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!