Salad Dressing For Potato Salad

1. 1

   Put the vinegar, water and dry mustard in a saucepan to heat. When it begins to boil, stir in the eggs that have been beaten with the flour.

2. 2

   Add the cream, salt and sugar.

3. 3

   Stir constantly until the mixture thickens.

4. 4

   Cool.

5. 5

   Before using, dilute with milk or cream to desired thickness.

6. 6

   Keeps well in refrigerator.

* Per serving · 4 servings · Values may vary.

No additional tips available.