This is a cooked creamy dressing with a sweet and mustard taste that works beautifully when folded into cooked potatoes. It makes two cups, enough for a big batch of your favorite spud salad.
INGREDIENTS (for 1 servings):
- 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)
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.
Blend together cooled dressing with one equal part creamy salad dressing. Pour enough dressing over cooked potatoes to coat.
Potato Salad Tips