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Potato Salad Dressing II

Potato Salad Dressing II

  • Prep

    5 m
  • Cook

    20 m
  • Ready In

    25 m
ANTLALA

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 {{adjustedServings}} servings

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Original recipe yields 16 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 74 kcal
  • 4%
  • Fat:
  • 2.9 g
  • 4%
  • Carbs:
  • 11.2g
  • 4%
  • Protein:
  • 0.9 g
  • 2%
  • Cholesterol:
  • 30 mg
  • 10%
  • Sodium:
  • 73 mg
  • 3%

Based on a 2,000 calorie diet

Directions

  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.
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Reviews

amydoll
6

amydoll

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 eggs scrambling on you, turn the heat to LOW and stir constantly.

lutzflcat
2

lutzflcat

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, so I would start by reducing the sugar by half and then add more if needed.

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