Cooked Deli-Style Dressing for Potato Salad
Ready In: 11 mins
Yields: 2 cups (approx)
Ingredients
- 2 large eggs
- 2 tablespoons sugar (if you prefer a sweeter dressing then increase sugar by a few tablespoons)
- 1 1⁄4 teaspoons cornstarch
- 1⁄2 teaspoon salt (I use 1 teaspoon seasoned salt)
- 1⁄3 cup cider vinegar
- 1⁄2 cup half-and-half cream (or use milk, half and half is better)
- 1 -3 teaspoon prepared yellow mustard (if you are a mustard lover add in 2 or 3 teaspoons)
- 1⁄2 teaspoon fresh ground black pepper (or to taste)
- 2 tablespoons butter
- 1 cup mayonnaise (do not use salad dressing!)
- black pepper (or to taste) (optional)
Directions
- In a saucepan whisk together 2 eggs, sugar, cornstarch and salt.
- Add in vinegar, half and half cream or milk, mustard and black pepper; bring to a simmer and cook whisking over medium-low heat heat until bubbly and thickened (about 4 minutes).
- Stir in 2 tablespoons butter into the hot mixture until completely combined.
- Cool slightly then refrigerate until completely cooled (about 2 hours).
- Mix in the 1 cup mayonnaise (can use up to 1-1/2 cups, start with 1 cup and add in more if desired) until combined, then season with black pepper if desired.
- *NOTE* if you are a mustard-lover you can add in a small amount more to taste after mixing in the mayonnaise (add in 1 teaspoon at a time as the mustard taste can overpower the dressing.
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