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|• ½ Cup sugar||• ½ Cup water|
|• 2 Tbs flour||• ½ Cup mayonaise|
|• 1 tsp salt||• 1 medium onion|
|• 1 tsp mustard (French's or equivalent)||• 5 eggs|
|• 1 tsp Coleman's Mustard (optional)||• 6 to 8 medium russet potatoes|
|• 2 eggs|
|• ½ Cup cider vinegar|
While the potatoes cook --
Mix the dry ingredients in a small non-reactive sauce pan
Cream in the two eggs
Whisk in the water, prepared mustard, and the vinegar
Heat over a low temperature burner, stirring continuously, until the dressing thickens.
Remove from heat and whisk in the mayonaise.
For less 'bite', eliminate the Coleman's Mustard; for a bit more heat, eliminate the Coleman's and replace a tablespoon of the mayonaise with wasabi mayonaise.
Number of Servings:
Time to Prepare: