Pennsylvania dutch cooked salad dressing
#1
This salad dressing is for potato salad and macaroni salad
1/4 cup of cider vinegar
1/4 cup of water
1/4 teaspoon of salt
1 cup of mayonaise (Miracle whip will make the dressing tangier)
1/2 cup of sugar
1 1/2 Tablespoons of prepared mustard
2 eggs
Combine all ingredients and either mix well or whip with a mixer. Cook over medium heat until thick and bubbly.
Poor over cooked potatoes, celery, onions, celery seed and hard cooked eggs.
For macaroni salad add green pepper, celery and onion and celery seed, and carrots.
1/4 cup of cider vinegar
1/4 cup of water
1/4 teaspoon of salt
1 cup of mayonaise (Miracle whip will make the dressing tangier)
1/2 cup of sugar
1 1/2 Tablespoons of prepared mustard
2 eggs
Combine all ingredients and either mix well or whip with a mixer. Cook over medium heat until thick and bubbly.
Poor over cooked potatoes, celery, onions, celery seed and hard cooked eggs.
For macaroni salad add green pepper, celery and onion and celery seed, and carrots.
#10
Originally Posted by kacklebird
Janet,
How many potatoes or pound of potatoes do you use?
Thanks
How many potatoes or pound of potatoes do you use?
Thanks
I usually make about 4-5 large russets plus add celery, onion, hard boiled eggs and celery seed. It is a good idea to keep the 5th potato at the side until you have everything together. Then if you have a enough of the dressing you won't have to much potato. Remember, the dressing is warm and so are the potatoes..and they will absorb the dressing.
I hope this helps! You can make macaroni salad with this also.
Thread
Thread Starter
Forum
Replies
Last Post