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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.
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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, 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.
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.