Potato Salad Dressing I

This will add zip to your spud salad. Mix this dressing with an equal part creamy salad dressing.

Step: 1

In a saucepan, combine the dry mustard, flour, butter, eggs, sugar, water and vinegar. Cook over medium-high heat until thick and nice and smooth, stirring often. If necessary, add up to 1 tablespoon additional flour. Set aside to cool.

Step: 2

Blend together cooled dressing with one equal part creamy salad dressing. Pour enough dressing over cooked potatoes to coat.

Per Serving: 61 calories; protein 0.9g; carbohydrates 10.3g; fat 1.9g; cholesterol 25.2mg; sodium 42.2mg.

One of most obvious way to choose a side dish is to look at your main dish (pasta, chicken, seared tofu) and choose something different. If you’re cooking pasta, make sure for a simple vegetable . Making steak? Go for more light. If you’re want to cooking stir-fry with rice, it must not a good idea to adjust with make a rice salad.

This also can make to cooking method . You don’t want to push more often your oven by scheduling three dishes at once in there, or be rounding four pans on the stovetop . But sometimes you can make a dish do more often .