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How To Make Amish Potato Salad Dressing 

This old fashioned Pennsylvania Dutch recipe for a boiled creamy salad dressing can be used for potato salads but it’s also perfect for chicken salad.

I found it as a dressing for ham salad.  I would not personally use it as a binding component for a sandwich spread, it was, long ago, used for that purpose.  For a sandwich filling, I would opt to make homemade mayonnaise rather a cooked dressing. Just my take on it.

While searching through my mother-in-law’s recipe clippings, I’ve come across this type of salad dressing so many times in so many variations that we’ll set this particular version as the “basic” recipe for a vintage style cooked salad dressing.

Family Secret: Season with mustard for potato salad and celery seed for chicken salad!

More Recipes For Homemade Mayonnaise

So, from our kitchen to yours… 

Yield: 1 cup

Cooked Salad Dressing

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Old-fashioned cooked salad dressing flavored with mustard, paprika, and cayenne. Made with an egg, vinegar, and flour then cooked in a double boiler until thickened.

Ingredients

• 1/2 prepared mustard
• 1 1/2 tsp. salt
• 1 1/2 tsp. sugar
• 1 1/2 tbsp. flour
• Generous pinch of paprika
• Dash of cayenne pepper
• 1 beaten egg
• 1 cup whole milk
• 4 tbsp. vinegar of your choice
• 1 to 2 tablespoons of butter.

Instructions

1. Use any type of prepared mustard you prefer. Dijon is the only kind I have in the pantry. Old fashioned mustard with crushed seeds tastes great with ham. I keep a jar to make ham and Swiss sandwiches.
2. In the medium sized bowl of a double boiler (or a double boiler insert), mix the prepared mustard, salt, sugar (optional in my opinion), flour, paprika and cayenne.
3. Add the egg and beat together until well blended.
4. Add the milk and the vinegar.
5. Cook over hot water, stirring constantly, until the mixture has thickened.
6. Add the butter and continue to cook until the butter is melted.
7. Cool before using.

Notes

You can add snipped parsley, minced capers, or minced pickles to the dressing depending on its use.

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Nutrition Information:

Yield:

6

Serving Size:

2 ounces
Amount Per Serving: Calories: 84 Total Fat: 6g Saturated Fat: 3g Trans Fat: 0g Unsaturated Fat: 2g Cholesterol: 45mg Sodium: 646mg Carbohydrates: 5g Fiber: 0g Sugar: 3g Protein: 3g

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