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Potato Salad Dressing I

SUBMITTED BY: ANTLALA

"This will add zip to your spud salad. Mix this dressing with an equal part creamy salad dressing."
PREP TIME  5 Min
COOK TIME  10 Min
READY IN  15 Min
SERVINGS & SCALING
Original recipe yield: 2 cups
    
About  scaling  and  conversions

INGREDIENTS

  • 1/2 teaspoon mustard powder
  • 1 tablespoon all-purpose flour
  • 1 teaspoon butter
  • 2 eggs, beaten
  • 3/4 cup white sugar
  • 1/4 cup water
  • 1/4 cup white wine vinegar
  • 1/4 cup creamy salad dressing (e.g. Miracle Whip)

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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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 26, 2004 by KELLIOTT26
I have been looking for a potato salad like this for years! It makes a wonderful picnic dish.

10 users found this review helpful
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 26, 2004 by GUARDMOM04
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.

8 users found this review helpful
The reviewer gave this recipe 2 stars. This recipe averages a 0 star rating.
Reviewed on May 22, 2004 by EYESINLC1
I thought this was too sweet and vinegary for my taste. There were no other seasonings and the color was bland. Very unappealing.

7 users found this review helpful


 
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NUTRITION INFORMATION

Servings Per Recipe: 16

Amount Per Serving

Calories: 68

  • Total Fat: 2.7g
  • Cholesterol: 28mg
  • Sodium: 35mg
  • Total Carbs: 10.4g
  •     Dietary Fiber: 0g
  • Protein: 0.9g

VIEW DETAILED NUTRITION

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