Combine sugar, flour, and mustard. Add vinegar and water. Cook until thick. Beat eggs and add slowly to mixture, stirring constantly when adding to the hot mixture. Cook about two minutes longer. Cool. When cool, add equal amount of salad dressing or mayonnaise. Pour over potatoes and mix. May also add celery and celery seed.
Source: Ruth Creagh
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|Serving Size: 1 Recipe (752g)|
|Recipe Makes: 1 Serving|
|Calories from Fat: 27 (4%)|
|Amt Per Serving||% DV|
|Total Fat 3g||4 %|
|Saturated Fat 1.4g||7 %|
|Monounsaturated Fat 1g|
|Polyunsanturated Fat 0.3g|
|Cholesterol 9.8mg||3 %|
|Sodium 272.5mg||9 %|
|Potassium 559.3mg||15 %|
|Total Carbohydrate 152.5g||45 %|
|Dietary Fiber 1.3g||5 %|
|Sugars, other 151.2g|
|Protein 12.7g||18 %|
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Calories per serving: 707
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