Potato Salad Dressing I Recipe - Allrecipes.com
Potato Salad Dressing I Recipe
  • READY IN 15 mins

Potato Salad Dressing I

Recipe by  

"This will add zip to your spud salad. Mix this dressing with an equal part creamy salad dressing."

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Ingredients Edit and Save

Original recipe makes 2 cups Change Servings
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  • PREP

    5 mins
  • COOK

    10 mins
  • READY IN

    15 mins

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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Reviews More Reviews

Most Helpful Positive Review
Jan 26, 2004

I have been looking for a potato salad like this for years! It makes a wonderful picnic dish.

 
Most Helpful Critical Review
May 22, 2004

I thought this was too sweet and vinegary for my taste. There were no other seasonings and the color was bland. Very unappealing.

 
Jan 26, 2004

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.

 
Jul 13, 2004

IT WAS WAY TO SWEET.

 
Jul 26, 2008

I think this is simple and has a nice twang to the flavor. I give it a four. If you like a sweet vinegar taste, this is a great potato dressing.

 
Apr 16, 2013

This household loves all types of potato salad, and this is a nice dressing. It reminds me of an "egg dressing" my Father used to make when I was a kid. I read the reviews, cut the sugar in half, and thought it had just the right amount of sweetness. I scaled the recipe down to 4 servings, and it converted nicely. The white wine vinegar was almost a little too mellow for us, so I will try something a bit bolder the next time, maybe white balsamic or just apple cider vinegar.

 
Mar 18, 2013

Made this yesterday for lunch was good but I would change a few things. I decreased sugar to 1/2 cup but would still decrease to 1/4 cup as it was still a little sweet. Also reduced butter by half and it did not hurt the recipe.

 

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Nutrition

  • Calories
  • 61 kcal
  • 3%
  • Carbohydrates
  • 10.3 g
  • 3%
  • Cholesterol
  • 28 mg
  • 9%
  • Fat
  • 1.9 g
  • 3%
  • Fiber
  • 0 g
  • < 1%
  • Protein
  • 0.9 g
  • 2%
  • Sodium
  • 42 mg
  • 2%

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

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