Prep 5 mins
Cook 0 mins
This is the sauce my mother uses for both her potato and pasta salads (the mayo based ones anyway). So good, rich and delicious. Enjoy!
- 1 cup real hellmann mayonnaise
- 2 tablespoons vinegar
- 1 tablespoon mustard
- 1 teaspoon sugar
- 1 teaspoon salt
- 1⁄4 teaspoon fresh ground black pepper
- Stir all ingredients together.
- Mix in appropriate amount of potatoes/pasta and veggies such as chopped olives, capers, onion, green peppers, etc.
I just wanted a simple potato salad dressing. This did the trick. After making it once I'll cut back on the salt and increase the sugar next time for our liking. Thanks so much for posting.
I like this, but was unsure of how much cooked pasta this was for, and of course I made too much pasta! So I doubled the recipe for 500g of pasta (about a pound), I added more pepper due to personal preference. I noticed this was quite tangy - a new taste for pasta salad here in Australia. I did add about 2 TB of milk to thin out the "sauce" a little as I felt it was thick, over all a great recipe that I will use again. Thanks for posting!
This was good but a bit tart for us. I ended up using 4 teaspoons of sugar. Next time I would also cut back on the salt by half. I used some for macaroni salad and some for coleslaw. I liked it better with the macaroni salad. Made for Spring PAC 2011.