Velvet Dressing For Potato Salad Recipe
Servings: 2
Ingredients
- 1 egg
- 1/2 c. sugar
- 2 tbsp. flour
- 3 tbsp. butter
- 1 teaspoon prepared mustard
- 1 teaspoon salt
- 4 tbsp. vinegar
- 1 c. cool water
Directions
- Beat egg well, add in dry ingredients, blend in vinegar and water. Cook in top of double boiler till thick. Remove from heat, add in butter and mustard. Pour over 4 to 6 c. diced potato salad mix. Add in boiled Large eggs, add in minced celery and onion. If not sufficient dressing - Miracle Whip or possibly lowfat sour cream may be added.
Adding to Planner
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 255g | |
| Recipe makes 2 servings | |
| Calories 414 | |
| Calories from Fat 173 | 42% |
| Total Fat 19.64g | 25% |
| Saturated Fat 11.64g | 47% |
| Trans Fat 0.0g | |
| Cholesterol 139mg | 46% |
| Sodium 1351mg | 56% |
| Potassium 70mg | 2% |
| Total Carbs 56.55g | 15% |
| Dietary Fiber 0.3g | 1% |
| Sugars 50.3g | 34% |
| Protein 3.87g | 6% |
