Old Time Potato Salad Dressing
A creamy, tangy potato salad dressing with a hint of sweetness and spice, perfect for summer gatherings and family dinners, complementing both casual and festive meals.
Ingredients
Instructions
- Combine the eggs, salt, flour, canned milk, vinegar, sugar, and celery seed in a saucepan.
- Cook over medium heat, stirring constantly, until the mixture thickens.
- Remove from heat and stir in mayonnaise or salad dressing and mustard.
- Mix the dressing with cooked potatoes until evenly coated.
Tips & Substitutions
For a creamier texture, consider using full-fat mayonnaise instead of salad dressing. You can substitute apple cider vinegar for white vinegar for a slight flavor twist. If you prefer a lighter version, Greek yogurt can be blended with mayonnaise. Be sure to stir constantly while cooking to prevent the mixture from sticking to the pan or forming lumps.
Serving Suggestions
Serve this potato salad dressing over chilled, cooked potatoes for a classic side dish. It pairs beautifully with grilled meats or as part of a picnic spread. For a delightful twist, try incorporating some chopped celery or pickles for added crunch, or serve alongside dishes like Pineapple-Pecan Upside-Down Cake for dessert.
Storage & Reheating
Store leftover potato salad dressing in an airtight container in the refrigerator for up to three days. To reheat, gently warm it on the stovetop over low heat, stirring frequently until just heated through. Avoid boiling, as it may separate the ingredients.
Nutrition & Diet Analysis (per serving)
Each serving of Old Time Potato Salad Dressing contains roughly 498 calories, with 5g protein, 38g carbohydrates, and 36g fat. It is an excellent source of vitamin A (28% of the Daily Value), and a good source of vitamin C and iron. Note that it is relatively high in sodium, at 2199mg per serving (96% 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 this dressing ahead of time?
Yes, you can prepare the dressing a day in advance and store it in the refrigerator. Just give it a good stir before using, as some separation may occur. This allows the flavors to meld together, enhancing the taste.
Is it possible to make this recipe vegan?
To make a vegan version, substitute the eggs with a flaxseed meal or a commercial egg replacer, use plant-based milk, and replace mayonnaise with a vegan alternative. The flavor may vary slightly, but it will still be delicious.
What type of potatoes work best for this salad?
Waxy potatoes like red or new potatoes hold their shape better and are ideal for salads. They have a creamy texture when cooked, complementing the dressing nicely. Avoid starchy potatoes, such as Russets, as they can become mushy.
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).