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Versatile Salad Dressing

By: Erlene Cornelius

"'This is absolutely my most-used dressing,' relates Erlene Cornelius of Spring City, Tennessee. 'It's so creamy, mild and versatile--it gives old-fashioned goodness to potato salad, coleslaw and even deviled eggs.'"

Rate/Review | Read Reviews (1)

Prep Time:
10 Min

Cook Time:
5 Min

Ready In:
15 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 60 servings

Ingredients

2 cups sugar
3 tablespoons all-purpose flour
1 teaspoon salt
1/2 teaspoon ground mustard
3 eggs, lightly beaten
1 cup vinegar
1 cup water
Mayonnaise

Directions

In a saucepan, combine sugar, flour, salt and mustard; stir in eggs. Gradually stir in vinegar and water until smooth. Bring to a boil over medium heat, stirring constantly; cook and stir for 2 minutes. Cover and refrigerate. Just before serving, combine desired amount of base with an equal amount of mayonnaise. Serve as a dressing for potato salad, coleslaw or salad greens. Refrigerate leftovers.