 |
Prep Time: 5 Minutes Cook Time: 20 Minutes |
Ready In: 25 Minutes Servings: 2 |
|
This adds zip to your spud salad. A nice change from the usual mayonnaise dressing. Makes enough for 4 pounds of potatoes. 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 |
Directions:
1. 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.
2. Combine dressing mixture with creamy salad dressing, mix well. Fold into cooked potatoes.
|
|