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My review
Potato Salad Dressing II
2
ANTLALA
"This adds zip to your spud salad. A nice change from the usual mayonnaise dressing. Makes enough for 4 pounds of potatoes."
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Ingredients
25 m servings 74Original recipe yields 16 servings (2 cups)
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Directions
{{model.addEditText}} Print- 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.
- Combine dressing mixture with creamy salad dressing, mix well. Fold into cooked potatoes.
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Reviews
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Newest
3/14/2006
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...
3/9/2013
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, ...
1/3/2016
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 ...