Potato Salad Dressing II

Rating: 3.75 stars
4 Ratings
  • 5 star values: 0
  • 4 star values: 3
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

This adds zip to your spud salad. A nice change from the usual mayonnaise dressing. Makes enough for 4 pounds of potatoes.

By ANTLALA

Gallery

Recipe Summary

prep:
5 mins
cook:
20 mins
total:
25 mins
Servings:
16
Yield:
2 cups
Nutrition Info
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Ingredients

16
Original recipe yields 16 servings
The ingredient list now reflects the servings specified

Directions

  • In a saucepan, combine mustard, flour, butter, eggs, sugar, water and vinegar. Cook over medium heat stirring often until mixture becomes thick and smooth. Remove from heat and allow to cool.

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  • Combine dressing mixture with creamy salad dressing, mix well. Fold into cooked potatoes.

Nutrition Facts

Per Serving:
74 calories; protein 0.9g; carbohydrates 11.2g; fat 2.9g; cholesterol 26.4mg; sodium 73.5mg. Full Nutrition
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Reviews (3)

Read More Reviews

Most helpful positive review

lutzflcat
Allstar
Rating: 4 stars
03/09/2013
This turned out a little thick for a potato salad dressing, so the next time I would add more water or vinegar to thin out when I'm cooking the egg mixture. For our tastes, it was a bit sweet, so I would start by reducing the sugar by half and then add more if needed. Read More
Helpful
(3)

Most helpful critical review

amydoll
Rating: 3 stars
03/14/2006
This was ok. It does not taste good unless you toss it with the potatoes and chill overnight. Otherwise all you taste is sugar. I did add some chopped fresh parsley for color. Be careful of the eggs scrambling on you turn the heat to LOW and stir constantly. Read More
Helpful
(6)
4 Ratings
  • 5 star values: 0
  • 4 star values: 3
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Reviews:
Most Helpful Most Positive Least Positive Newest
amydoll
Rating: 3 stars
03/14/2006
This was ok. It does not taste good unless you toss it with the potatoes and chill overnight. Otherwise all you taste is sugar. I did add some chopped fresh parsley for color. Be careful of the eggs scrambling on you turn the heat to LOW and stir constantly. Read More
Helpful
(6)
lutzflcat
Allstar
Rating: 4 stars
03/09/2013
This turned out a little thick for a potato salad dressing, so the next time I would add more water or vinegar to thin out when I'm cooking the egg mixture. For our tastes, it was a bit sweet, so I would start by reducing the sugar by half and then add more if needed. Read More
Helpful
(3)
Twilight
Rating: 4 stars
01/03/2016
This is how my mother made hers she passed away almost 7 years ago and although I had an idea of how she made it I wasn't completely sure about how much of what. I made it today and used this recipe and tweaked it with things that I remember my mother doing. I used mayonnaise Miracle Whip is sweet so the amount of sugar recommended worked well for me. Also my mother didn't use flour her thickening was the eggs so I used 3 eggs instead of 2. I didn't use water I used condensed milk that makes it a little richer. Also I used apple cider vinegar and just a splash of sweet pickle brine. Mine turned out perfect it's a nice light yellow and has a creamy pudding like consistency. It may not be as good as my mother's (no one cooked like her) but it's pretty darn good. Read More
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