Potato Salad Dressing II

Potato Salad Dressing II

2 Reviews 1 Pic
  • Prep

    5 m
  • Cook

    20 m
  • Ready In

    25 m
ANTLALA
Recipe by  ANTLALA

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

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 2 cups

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.

Share It

Reviews (2)

Rate This Recipe
amydoll
5

amydoll

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
0

lutzflcat

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.

More Reviews

Similar Recipes

Potato and Bacon Salad
(190)

Potato and Bacon Salad

Dressing for Potato Salad
(81)

Dressing for Potato Salad

Red Potato Salad with Sour Cream and Chives
(68)

Red Potato Salad with Sour Cream and Chives

Simple Potato Salad
(36)

Simple Potato Salad

Potato Salad II
(19)

Potato Salad II

Potato Salad with Cream
(18)

Potato Salad with Cream

Nutrition

Amount Per Serving (16 total)

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

Based on a 2,000 calorie diet

Top

<

previous recipe:

Potato and Bacon Salad

>

next recipe:

Red Potato Salad with Sour Cream and Chives