Old Fashioned Dressing for Potato Salad Recipe

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Sometimes called boiled dressing, although it shouldn't ever boil, this custard like dressing may be the one your grandmother made. It's also good on cole slaw or other vegetable salads, and can be varied with the addition of herbs or of curry powder, turmeric, chili powder, etc. added with the mustard.
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Servings: varies, makes approximately 1 1/2 cups
Ingredients
  • 3 egg yolks (see TIP)
  • 1 tablespoon sugar
  • 1/2 teaspoon salt
  • 1 teaspoon dry mustard or 2 teaspoons prepared mustard
  • 1 tablespoon cornstarch or flour (use cornstarch for gluten free version)
  • 1 cup milk
  • 1 tablespoon vinegar
  • 3 tablespoons butter, cut into 6 - 8 pieces
Container: saucepan, 1 - 2 quart size
Directions
PREP
5 mins
COOK
10 mins
READY IN
1 hr
  • Put egg yolks, salt, sugar and mustard in a saucepan and mix well. Mix the flour or cornstarch with a tablespoon or two from the cup of milk, and stir in.
  • Whisk in the remaining milk and the vinegar and cook, stirring constantly over medium-low heat, until the mixture is very thick. However, don't let it boil or it will be lumpy.
  • Remove from heat, whisk in the butter and taste for seasoning. Add sugar, salt or vinegar as needed for the taste you prefer. Chill before adding to salad.
  • TIP: The egg whites can be covered and refrigerated for a later use, such as meringues or macaroons.
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