Creamy potato salad made with one russet potato, chopped onions and celery, mayonnaise and a touch of dijon mustard. So easy to make and incredibly delicious!
Potato salads and summertime go hand in hand. In fact, at almost every picnic or barbecue, you’ll likely find a big bowl of potato salad on the table. But why wait for warm weather to enjoy this hearty and tasty dish – it’s a great salad to make any time of the year.
Potato Salad For One
This is the best potato salad recipe to use if you have one or two potatoes. It might actually be enough to serve two people if served with another small side dish or a main dish.
What Type Of Potatoes Should I Use?
I usually use one or two russet potatoes because those are the kinds of potatoes I buy the most.
With most potato salad recipes, the potatoes are boiled in water which is a good option when you’re using red or gold potatoes.
Russet potatoes, on the other hand, seem to cook better in the oven. This is why I prefer baking the potato.
See recipe box below for ingredient amounts and full recipe instructions.
- 1 medium baking potato
- chopped onions
- chopped celery
- mayonnaise or greek yogurt
- Dijon mustard
- apple cider vinegar
- dried dill
- smoked paprika
- salt and pepper
Pro Tips: Feel free to use yellow mustard or stone ground mustard instead of Dijon if that’s what you have on hand. Also feel free to experiment with different spices. Dried dill gives the potato salad a wonderful flavor. You might also like to add dried basil or other favorite spices. The idea is to use this potato salad recipe as a guide and customize it to suit your tastes.
In addition, if you don’t happen to have apple cider vinegar, feel free to swap in white vinegar or red wine vinegar.
How To Make Potato Salad
I recommend using one medium russet potato weighing between 6 and 8.5-ounces in this small batch potato salad recipe. You can use a larger or smaller potato if that’s what you have, just be sure to adjust the amounts of the ingredients. For example, add a bit more mayo and mustard and perhaps more salt, pepper and seasonings if the potato you use is larger and reduce the amounts of the other ingredients if the potato is smaller. Be sure to taste the salad along the way and add more or less of each ingredient to suit your tastes.
- Scrub the potato, place on a baking sheet and bake in a preheated 400 degrees F (200 degrees C) oven for 50 minutes. Remove from the oven and when the potato is cool enough to handle, cut into 1-inch cubes.
- In a small bowl, combine the remaining ingredients. Add the potato and toss to coat.
- Refrigerate for 1 hour.
Pro Tip: You can use gold or red potatoes instead of a russet potato. I find these potatoes cook better when boiled in salted water. To boil potatoes; scrub and rinse the potatoes. Cut them into 1-inch cubes. Place the potatoes in a medium-sized pot and cover with water. Set the pot over high heat and bring to a boil, add 1/2 teaspoon of kosher salt and cook just until fork tender, 5-8 minutes.
What To Do With Leftover Ingredients
If you have any ingredients left over from this small batch potato salad recipe, you might like to consider using them in any of these small batch and single serving recipes:
- Onions: French Onion Soup, Chicken Fajitas, Goulash
- Celery: Stuffed Fish Fillet, Gumbo, Tomato Sauce
- Mayonnaise: Chicken Salad, Goat Cheese Dressing, Crawfish Beignets with Remoulade Sauce
- Dijon mustard: Mustard Chicken, Poppy Seed Dressing, Baked Chicken Wings
- Vinegar: Pork Stir Fry, Scallops with Orange Sauce
- Dried dill: Cucumber Salad
- Smoked paprika: Baba Ganoush, Turkey Chili, Baked Pork Chop
Vegan Potato Salad
If you’d like to make vegan potato salad, omit the mayonnaise and use either a plant-based mayo or whisk together an additional 1/2 tablespoon of dijon mustard with 1 tablespoon olive oil, and 1 teaspoon lemon juice. Add salt to taste, if necessary.
Other Recipes Using 1 Russet Potato
How To Store Potato Salad
Cover the bowl with plastic wrap and place in the fridge. It keeps well for up to 3 days.
Potato Salad Variations
You might like to add any of these ingredients to your potato salad:
- diced pimento
- pickle relish
- fresh herbs – chives, parsley, thyme, basil, etc.
- hard boiled eggs
- crumbled bacon
For more information on the cooking and baking dishes I use in our “recipes for one”, please visit our FAQ page.
Examples of the dishes I use at One Dish Kitchen can be found on our Store page.
- 1 medium russet potato (between 6 and 8-ounces, preferably)
- 1/4 cup chopped onions
- 1/4 cup chopped celery (about 1 celery stalk)
- 2 tablespoons mayonnaise
- 1 tablespoon Dijon mustard
- 1 teaspoon apple cider vinegar
- 1/4 teaspoon dried dill
- 1/8 teaspoon smoked paprika
- 1/8 teaspoon kosher salt
- 1/8 teaspoon black pepper
- Heat oven to 400 degrees F (200 degrees C).
- Scrub potato thoroughly with a brush under running water. Pat dry. Prick potato several times with the tines of a fork. Place potato on a baking sheet and bake for 50-60 minutes. (The potato is done when the skin is dry and the inside feels completely soft when pierced). Remove from oven and set aside until cool enough to handle. Cut into 1-inch cubes.
- In a small bowl, combine the remaining ingredients. Add the potato and toss to coat. Add an additional pinch or two of salt and pepper, if needed.
- Cover and refrigerate for at least 1 hour.
The information shown is an estimate from an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
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