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My review
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 calsOriginal recipe yields 16 servings (2 cups)
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Directions
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Prep
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Ready In
- 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.
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
Read all reviews 3Most helpful
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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, ...