"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."
- 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
- 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. Yield: 3-3/4 cups base.
Originally published as Versatile Salad Dressing in Taste of Home April/May 1997, p53
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