This recipe was created by me because I was unable to find one for frozen peach pies. Wish you would like it. Good food!
| Prep Time: | 5 mins |
| Cook Time: | 20 mins |
| Total Time: | 25 mins |
| Servings: | 16 |
| Yield: | 2 cups |
Ingredients
- ½ cup creamy salad dressing
- ½ teaspoon mustard powder
- 2 tablespoons all-purpose flour
- 1 teaspoon butter
- 2 eggs, beaten
- ¾ cup white sugar
- ¼ cup water
- ¼ cup white wine vinegar
Instructions
- In a saucepan, combine mustard, flour, butter, eggs, sugar, water and vinegar. Cook over medium heat stirring often until mixture becomes thick and smooth. Remove from heat and allow to cool.
- Combine dressing mixture with creamy salad dressing, mix well. Fold into cooked potatoes.
Reviews
This is how my mother made hers, she passed away almost 7 years ago and although I had an idea of how she made it I wasn’t completely sure about how much of what. I made it today and used this recipe and tweaked it with things that I remember my mother doing. I used mayonnaise, Miracle Whip is sweet so the amount of sugar recommended worked well for me. Also, my mother didn’t use flour, her thickening was the eggs, so I used 3 eggs instead of 2. I didn’t use water, I used condensed milk, that makes it a little richer. Also, I used apple cider vinegar and just a splash of sweet pickle brine. Mine turned out perfect, it’s a nice light yellow and has a creamy, pudding like consistency. It may not be as good as my mother’s (no one cooked like her) but it’s pretty darn good.
This turned out a little thick for a potato salad dressing, so the next time I would add more water or vinegar to thin out when I’m cooking the egg mixture. For our tastes, it was a bit sweet, so I would start by reducing the sugar by half and then add more if needed.
This was ok. It does not taste good unless you toss it with the potatoes and chill overnight. Otherwise, all you taste is sugar. I did add some chopped fresh parsley for color. Be careful of the eggs scrambling on you, turn the heat to LOW and stir constantly.