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Potato Salad Dressing I

Potato Salad Dressing I

  • Prep

    5 m
  • Cook

    10 m
  • Ready In

    15 m
ANTLALA

ANTLALA

This will add zip to your spud salad. Mix this dressing with an equal part creamy salad dressing.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 16 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 61 kcal
  • 3%
  • Fat:
  • 1.9 g
  • 3%
  • Carbs:
  • 10.3g
  • 3%
  • Protein:
  • 0.9 g
  • 2%
  • Cholesterol:
  • 28 mg
  • 9%
  • Sodium:
  • 42 mg
  • 2%

Based on a 2,000 calorie diet

Directions

  1. In a saucepan, combine the dry mustard, flour, butter, eggs, sugar, water and vinegar. Cook over medium-high heat until thick and nice and smooth, stirring often. If necessary, add up to 1 tablespoon additional flour. Set aside to cool.
  2. Blend together cooled dressing with one equal part creamy salad dressing. Pour enough dressing over cooked potatoes to coat.
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Reviews

KELLIOTT26
17

KELLIOTT26

1/26/2004

I have been looking for a potato salad like this for years! It makes a wonderful picnic dish.

EYESINLC1
13

EYESINLC1

5/22/2004

I thought this was too sweet and vinegary for my taste. There were no other seasonings and the color was bland. Very unappealing.

GUARDMOM04
12

GUARDMOM04

1/26/2004

I NEVER LIKED MY POTATO SALAD WITH PLAIN MAYO. THAT IS ALL I GROW UP WITH. I HAVE BEEN CRAVING VINEGAR SO I TRIED THIS RECIPE. THIS WAS AWESOME AND MY HUSBANDS FAMILY ENJOYED IT ALSO. THANKS FOR YOUR RECIPE.

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