Potato Salad Dressing II

2 Reviews

Prep: 5 min
Cook: 20 min
Ready In: 25 min

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

Ingredients

1/2 cup creamy salad dressing
1/2 teaspoon mustard powder
2 tablespoons all-purpose flour
1 teaspoon butter
2 eggs, beaten
3/4 cup white sugar
1/4 cup water
1/4 cup white wine vinegar

Hide Checklist

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

Nutrition

Amount Per Serving (16 total)

Calories
74 cal
4%

Fat
2.9 g
4%

Carbs
11.2 g
4%

Based on a 2,000 calorie diet

Reviews (2)

Rate This Recipe

amydoll

Mar. 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 ..." See morescrambling on you, turn the heat to LOW and stir constantly."

lutzflcat

Mar. 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, so I w..." See moreould start by reducing the sugar by half and then add more if needed."

More Reviews