Homemade Potato Salad Dressing
Creamy and tangy potato salad dressing with a sweet and savory flavor, perfect for summer gatherings and family dinners, enhancing cooked potatoes with rich, flavorful notes.
Ingredients
Instructions
- Mix the egg and sugar together in a small saucepan.
- In a one-cup measuring cup, combine cold water, vinegar, and cornstarch.
- Mix until the cornstarch is dissolved.
- Add the mixture to the saucepan with the egg and sugar, then cook, stirring constantly, until thickened.
- Add 1 teaspoon margarine and 1 teaspoon mustard, then stir well.
- Mix the dressing with diced cooked potatoes, chopped boiled eggs, celery seed, and chopped onion to taste.
Tips & Substitutions
For a creamier dressing, consider adding a dollop of mayonnaise or Greek yogurt. If you're looking to reduce sugar, try using a sugar substitute or reducing the amount of white sugar. To enhance flavor, fresh herbs like dill or parsley can be added. This dressing is versatile; it also works well with other salads, such as a Cheese-Topped Vegetable Supper.
Serving Suggestions
Serve this potato salad as a side dish at barbecues, picnics, or family gatherings. It pairs wonderfully with grilled meats or sandwiches. For a complete meal, consider serving it alongside a refreshing drink like Tyresha'S Tangerine Punch. Garnish with chopped herbs for an appealing presentation.
Storage & Reheating
Store any leftover potato salad in an airtight container in the refrigerator for up to three days. To maintain freshness, avoid adding the dressing until just before serving. If the salad thickens after refrigeration, stir in a little water or vinegar to achieve the desired consistency.
Nutrition & Diet Analysis (per serving)
Each serving of Homemade Potato Salad Dressing contains roughly 399 calories, with 6g protein, 66g carbohydrates, and 13g fat. It is a good source of potassium (17% of the Daily Value) and protein (12% of the Daily Value). Note that it is relatively high in sodium, at 701mg per serving (30% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make the dressing ahead of time?
Yes, you can prepare the dressing a day in advance. Store it in the refrigerator in a sealed container. Just give it a good stir before mixing it with the potatoes, as it may thicken slightly in the fridge.
What kind of potatoes work best for this salad?
Waxy potatoes like red or Yukon Gold are ideal because they hold their shape well after cooking. Avoid starchy potatoes like Russets, as they tend to break down and become mushy, affecting the salad's texture.
How can I make this recipe vegan?
To make this potato salad dressing vegan, substitute the egg with a flaxseed or chia seed egg. You can also replace the sugar with a natural sweetener like agave syrup, and use a plant-based mayonnaise for added creaminess.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).