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Potato Salad Dressing II

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 74 cals
Original recipe yields 16 servings (2 cups)

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Directions

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  1. 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.
  2. Combine dressing mixture with creamy salad dressing, mix well. Fold into cooked potatoes.

Nutrition Facts


Per Serving: 74 calories; 2.9 g fat; 11.2 g carbohydrates; 0.9 g protein; 26 mg cholesterol; 73 mg sodium. Full nutrition

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Reviews

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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...

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, ...

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 ...