Potato Salad Dressing II

SUBMITTED BY: ANTLALA

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

PREP TIME	5 Min
COOK TIME	20 Min
READY IN	25 Min

SERVINGS & SCALING

Original recipe yield: 2 cups

USMETRIC

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INGREDIENTS

1/2 cup creamy salad dressing
1/2 teaspoon mustard powder
2 tablespoons all-purpose flour
1 teaspoon butter
2 eggs, beaten
3/4 cup white sugar
1/4 cup water
1/4 cup white wine vinegar

READ REVIEWS (1)

DIRECTIONS

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.
Combine dressing mixture with creamy salad dressing, mix well. Fold into cooked potatoes.

Potato Salad Tips

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REVIEWS

Reviewed on Mar. 14, 2006 by 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.

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NUTRITION INFORMATION

Servings Per Recipe: 16

Amount Per Serving

Calories: 87

Total Fat: 4.4g
Cholesterol: 30mg
Sodium: 59mg
Total Carbs: 11.2g
Dietary Fiber: 0g
Protein: 0.9g

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