Salads and Dressings

Sharon's Potato Salad Dressing

  • 3/4 cup Sugar
  • 1 tablespoon Flour
  • 1/4 teaspoon Dry mustard
  • 1/4 teaspoon Salt
  • 3 Eggs
  • 3/4 cup Vinegar
  • 3/4 cup Water
  • 2 dollaps Mayonnaise

    • MIX FIRST FOUR INGREDIENTS IN SAUCEPAN.

    BEAT EGGS AND ADD VINEGAR AND WATER.

    SLOWLY ADD LIQUID MIXTURE TO DRY IN PAN. COOK OVER MEDIUM HEAT UNTIL THICK, STIRRING FREQUENTLY.

    COOL AND STORE IN REFRIGERATOR.

    BLEND IN MAYONAISE AND TOSS WITH POTATOES AND DESIRED ADDITIONS. (SHREDDED CARROT, CHOPPED OR SLICED HARD-BOILED EGG, THINLY SLICED RADISH, CHOPPED ONION, ETC.)

    This recipe courtesy of the From My Kitchen Cookbook. 

    Contributed by Debbie Bloomquist of Largo, FL. 

    Visit http://www.frommykitchen.net and get your copy of From My Kitchen: Internet-ready recipe software.  Your kitchen will never be the same!