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READY IN 5 mins

Dressing for Potato Salad

Read Reviews (75)

"I have been making this dressing for over 40 years. Everyone that tastes it want a copy of the recipe." — Login

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Original recipe makes 1 cup Change Servings

1/2 cup mayonnaise
1/2 cup sour cream
2 teaspoons prepared mustard
1 tablespoon ketchup

1 1/2 teaspoons Worcestershire sauce
1/2 cup diced onion (optional)
salt and pepper to taste

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Directions

Mix together the mayonnaise, sour cream, mustard, ketchup, Worcestershire sauce, onion and salt and pepper. Refrigerate until ready to toss with potatoes.

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PREP 5 mins
READY IN 5 mins

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Great dressing, but it only made enough for 3 large potatoes with 2 boiled eggs. (At first it seemed I had a little extra dressing left over, but the potatoes soon absorbed the dressing I mixed with them, so I added in the "extra" dressing so the potato salad would be creamy. You might want to double the recipe if you're making a large batch of potato salad.

—KIMAR

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Most Helpful Critical Review

Apr 22, 2004

Something was missing from this, though I can't place my finger on what exactly. I added celery seed but still probably will not make again without some more adjustments.

—JILLBEANS

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91 Ratings

Aug 29, 2003

I thought I was doomed to making mediocre potato salad for the rest of my life, until I found this recipe! I added salt, poultry seasoning, black pepper, cayenne pepper and celery seed to the base dressing; and chopped eggs, celery and onions to the potatoes.

—KAEMARIE

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Aug 01, 2003

I made this for a get-together and everyone said they loved it. I even had some people that said they didn't really like potato salad, but they really liked mine. This amount makes a generous batch of dressing. I doubled it and used 3/4 or more of a 5 lb bag of redskin potatoes and it was more than enough (my hubby would have preferred a tad less dressing). Overall an A+.

—DCHENG1971

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Jul 13, 2003

I thought this was very easy and quite tasty I did find it worked better by putting the dressing on just before you serve it because it gets quite thick the longer it is in the fridge, I used dijon mustard because I was out of regular mustard, I am anxious to try it with regular mustard!! I also added eggs,celery and pickles thanx for sharing!!!!!!

—Perri Pender

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Apr 14, 2005

A good base recipe. I did delete the ketchup and added celery seed,, a pinch of dill and a little sugar. The results were great!!

—MRSBERNDTJR

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Nov 16, 2004

The dressing was yummy. It reminded me of something my mom used to throw together when we were out of salad dressing. The potato sald tasted fine right after mixing it all together but the next day was another story. My usual potato salad tastes better the longer it sits. If anything, this got worse. The leftovers the next day almost tasted like there was NO dressing on them at all.

—Deb Dessaint

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Mar 09, 2004

Great dressing! I used thick, strained yogurt instead of sour cream...and 1.4 cup minced onion. It tasted so good I was eating it with a spoon!

—KANGHARUE

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Nutrition

Calories
136 kcal
7%

Carbohydrates
2.7 g
< 1%

Cholesterol
12 mg
4%

Fat
13.9 g
21%

Fiber
0.2 g
< 1%

Protein
0.7 g
1%

Sodium
117 mg
5%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Dressing for Potato Salad

Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
** Calories: 136
** Calories from Fat: 126

% Daily Value *
** Total Fat 13.9g 21 %
** Saturated Fat 3.5g 18 %
** Cholesterol 12mg 4 %
** Sodium 117mg 5 %
** Potassium 53mg 1 %
** Total Carbohydrates 2.7g < 1 %
** Dietary Fiber 0.2g < 1 %
** Protein 0.7g 1 %
** Sugars 1.1g
** Vitamin A 3 %
** Vitamin C 2 %
** Calcium 3 %
** Iron 1 %
** Thiamin 1 %
** Niacin 2 %
** Vitamin B6 6 %
** Magnesium 1 %
** Folate 2 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.