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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.
So, from our kitchen to yours…
You can add snipped parsley, minced capers, or minced pickles to the dressing depending on its use.
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