Mom'S Salad Dressing
A creamy, tangy salad dressing with a hint of sweetness and mustard, perfect for potato salad or drizzling over fresh greens for a zesty flavor boost.
Ingredients
Instructions
- Beat the egg lightly; add milk and set aside.
- In a separate bowl, combine sugar, dry mustard, and salt.
- Mix together and then add vinegar.
- In a saucepan, combine the egg-milk mixture and the dry ingredients mixture.
- Over medium heat, stir until the dressing thickens.
- Remove from heat and cool.
- Refrigerate before serving.
- This dressing can be combined with Miracle Whip when making potato salad for a delicious and zesty flavor.
Tips & Substitutions
For a creamier dressing, consider adding a tablespoon of mayonnaise or Greek yogurt. If you prefer a tangier flavor, you can substitute apple cider vinegar for the white vinegar. Adjust the sugar based on your sweetness preference. This dressing is versatile; try it in place of the dressing in My Grandma'S Peanut Butter Cookies for a unique twist.
Serving Suggestions
Serve this salad dressing over a fresh garden salad or as a dipping sauce for vegetables. It pairs beautifully with potato salad, especially when combined with Miracle Whip for added zest. For an extra treat, drizzle it over grilled chicken or fish. This dressing also works well with vegetarian recipes, adding flavor to simple vegetable dishes.
Storage & Reheating
Store any leftover dressing in an airtight container in the refrigerator for up to one week. Stir well before using, as separation may occur. Avoid reheating, as this dressing is best enjoyed cold or at room temperature. It complements salads and can enhance the flavors in dishes like June'S Sweet Potato Topping.
Nutrition & Diet Analysis (per serving)
Each serving of Mom'S Salad Dressing contains roughly 80 calories, with 1g protein, 17g carbohydrates, and 1g fat. Note that it is relatively high in sodium, at 1787mg per serving (78% 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 use pasteurized eggs instead of raw eggs in this recipe?
Yes, using pasteurized eggs is a safe alternative if you're concerned about raw eggs. They provide the same creaminess and flavor without the risk of salmonella. Look for them in the refrigerated section of your grocery store.
What can I do if the dressing is too thick?
If the dressing turns out too thick, simply whisk in a little bit of milk or water until you reach your desired consistency. Adjust the seasoning if necessary, and remember that the dressing will thicken slightly when chilled.
How long will this dressing last in the fridge?
This salad dressing can be stored in the refrigerator for about one week. Ensure it is in an airtight container to maintain its freshness. Always check for any off smells or changes in texture before using.
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).