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Versatile Salad Dressing

 Versatile Salad Dressing
"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."
60 ServingsPrep: 10 min. Cook: 5 min. + chilling


  • 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


  • 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.
Nutritional Facts: 1 serving (1 tablespoon) equals 131 calories, 11 g fat (2 g saturated fat), 16 mg cholesterol, 118 mg sodium, 7 g carbohydrate, trace fiber, trace protein.