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."
Total TimePrep: 10 min. Cook: 5 min. + chilling
Makes3-3/4 cups base
- 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.
Nutrition Facts1 tablespoon: 131 calories, 11g fat (2g saturated fat), 16mg cholesterol, 118mg sodium, 7g carbohydrate (6g sugars, 0 fiber), 0 protein.
Originally published as Versatile Salad Dressing in Taste of Home April/May 1997
Follow along as we show you how to make these fantastic recipes from our archive.