Prep 5 mins
Cook 5 mins
This is from The Amish Cook Recollections and Recipes from an Old Order Amish Family by Elizabeth Coblentz with Kevin Williams. It's posted in response to a recipe request. The Amish community this recipe represents is in Indiana, the Midwestern part of the U.S.
- 1 egg
- 1 cup water, plus
- 1 tablespoon water (divided)
- 2⁄3 cup all-purpose flour
- 2 teaspoons dry mustard
- 2⁄3 cup sugar
- 1⁄2 cup apple cider vinegar
- 3⁄4 cup vegetable oil
- 1 tablespoon lemon juice
- In a small bowl, beat the egg with 1 tbsp of the water;set aside.
- In a saucepan, whisk together the flour, mustard, and sugar, then whisk in the remaining 1 cup water, vinegar, oil and lemon juice; heat over medium heat for 1 minute, whisking continuously (the dressing will be thick).
- Add the egg mixture to the flour mixture and continue to cook for about 1 minute, stirring until the dressing has a mashed potato consistency and is off-white in color.
- Remove from heat, cover, and cool completely.
- Store in a covered jar in the refrigerator (will keep for several weeks).
I've been using the same recipe passed on from my grandmother who was born and raised Amish. This is the BEST potatoe or macaroni salad dressing ever.
I reduced the sugar to 1/2 cup and use white vinegar when I make this salad dressing. I have been making this salad dressing for over a year now and use it instead of commercial salad dressing in all of my cooking.
I think I had it in my head that this would taste more like a commercial salad dressing, but it really didn't. I think this dressing would be used more for a potato salad or maybe a pasta salad vs using it on a sandwich. I would cut back on the vinegar by half as it really was a predominate taste, however in a potato salad it would be fantastic as this is just the taste I would be looking for. Tangy and sweet. I had always wanted to try homemade salad dressing, and I'm glad I did. Thanks for sharing this recipe. Nick's Mom