Potato Salad for One

This potato salad for one is creamy, flavorful, and perfectly portioned. Made with a baked potato instead of boiled, it has a great texture and a deeper flavor, making it an easy side dish when you want something simple without leftovers.

Ingredients

• 1 russet potato (6–8 ounces)
• ¼ cup chopped onion
• 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

1. Preheat the oven to 400°F (200°C).
2. Scrub the potato, pat it dry, and prick it several times with a fork.
3. Place the potato directly on a baking sheet and bake for 50–60 minutes, until the skin is dry and the inside is very tender.
4. Remove from the oven and let cool slightly. Cut the potato into 1-inch cubes, leaving the skin on if desired.
5. In a small bowl, whisk together the mayonnaise, Dijon mustard, apple cider vinegar, dill, smoked paprika, salt, and pepper.
6. Add the potato cubes, onion, and celery, and gently toss until everything is evenly coated.
7. Cover and refrigerate for at least 1 hour before serving to allow the flavors to blend.

Why You’ll Love This Recipe

• Perfect single serving with no waste
• Creamy texture with a subtle tang
• Baking the potato adds extra flavor
• Quick prep with simple ingredients

Tips

• Let the potato cool slightly before mixing to avoid a gummy texture.
• Adjust the mustard or vinegar to suit your taste.
• For softer onion flavor, rinse chopped onions under cold water before using.

Variations and Substitutions

• Use Greek yogurt in place of some or all of the mayonnaise.
• Swap Dijon mustard for yellow mustard if preferred.
• Add chopped pickles or relish for extra tang.
• Sprinkle in fresh herbs like parsley or chives.

FAQs

Can I boil the potato instead of baking it?
Yes, boil until fork-tender, drain well, and let it cool before cubing.

How long does this potato salad keep?
Store covered in the refrigerator for up to 2 days.

Can I double the recipe?
Absolutely—just double all the ingredients for two servings.

Serving

Serve chilled as a side dish with sandwiches, grilled chicken, or burgers. It also works well as a light lunch on its own.

Suggestions

• Add a pinch of extra smoked paprika on top before serving.
• Pair with fresh vegetables or a simple green salad.
• Serve slightly chilled or at cool room temperature for the best flavor.

Potato Salad for One

Recipe by 50Krecipes

0.0 from 0 votes

Servings

Adjust servings

+

–

1

servings

Prep time

10

minutes

Cooking time

50

minutes

Ingredients

• 1 1 russet potato (6–8 ounces)

• ¼ cup chopped onion

• ¼ cup chopped celery

• 2 tablespoons 2 mayonnaise

• 1 tablespoon 1 Dijon mustard

• 1 teaspoon 1 apple cider vinegar

• ¼ teaspoon dried dill

• ⅛ teaspoon smoked paprika

• ⅛ teaspoon kosher salt

• ⅛ teaspoon coarsely ground black pepper

Directions

• Preheat the oven to 400°F (200°C).
• Scrub the potato, pat it dry, and prick it several times with a fork.
• Place the potato directly on a baking sheet and bake for 50–60 minutes, until the skin is dry and the inside is very tender.
• Remove from the oven and let cool slightly. Cut the potato into 1-inch cubes, leaving the skin on if desired.
• In a small bowl, whisk together the mayonnaise, Dijon mustard, apple cider vinegar, dill, smoked paprika, salt, and pepper.
• Add the potato cubes, onion, and celery, and gently toss until everything is evenly coated.
• Cover and refrigerate for at least 1 hour before serving to allow the flavors to blend.