Boil potatoes with the peel on. When done, cut in small pieces. Chop the remaining vegetables and eggs; add to the potatoes. Mix in the Salad Dressing. (Miracle Whip or mayonnaise may be used instead of the Salad Dressing.)
Boil red potatoes whole, test for doneness with sharp-pointed knife.
Cool, dice, leaving about 1/2 of the peelings on.
Salt to taste.
Mix and add all other ingredients.
If too dry, add more sour cream or salad dressing.
Sprinkle with paprika. Refrigerate.
Serves 12 to 16.
Combine salad dressing, mustard, celery seed, dill weed, salt and pepper; mix well.
Add potatoes, eggs, onions and celery.
Mix lightly.
Chill.
Mix these dressing ingredients and add to your usual potato salad contents. Make as many times as you need to cover your potatoes.
Beat eggs; add dry ingredients.
Add mustard, vinegar and milk.
Cook in double boiler until boiling.
Remove from heat. When cool, add salad dressing.
Pour over prepared potatoes, celery and onion for delicious potato salad.
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.
Blend together cooled dressing with one equal part creamy salad dressing. Pour enough dressing over cooked potatoes to coat.
Put vinegar, water, sugar and egg in saucepan.
Stir, bring to a boil then add salad dressing, mustard and milk.
Cook pasta until done.
Drain and rinse.
Add remaining ingredients.
Add potato salad dressing.
Bring oil, sugar, vinegar, pepper, salt and mustard to a boil. Reduce heat and add eggs.
Cook, stirring constantly, until slightly thickened.
Remove from heat.
Blend in salad dressing or mayonnaise.
Combine the first 8 ingredients and cook until thick, stirring constantly. Remove from heat and add the mayonnaise or salad dressing and mustard.
Mix and add to cooked potatoes.
Mix flour, salt and sugar.
In separate bowl, beat egg, vinegar, mustard and water.
Stir these 4 ingredients into flour mixture.
Cook until boiling.
Take off stove.
Add salad dressing.
Pour over potatoes.
Mix first 3 ingredients in medium saucepan until blended.
Add milk.
Cook until it thickens, stirring constantly.
Cool 15 minutes.
Add salad dressing.
Pour over potatoes while still warm.
Combine first six ingredients; bring to boil.
Reduce heat. Gradually beat in eggs.
Cook, stirring constantly, until slightly thickened, about 5 minutes.
Beat in salad dressing.
ustard and salad dressings. Stir until smooth.
Put the potato cubes
To make the potato salad, cook the potatoes in boiling,
ixing it all together, the best way is to put your
Lightly toast whole wheat bread. Spread one tablespoon butter on each slice of bread. Spread mustard on bottom slice of bread over butter.
Either boil or microwave the hot dogs, can be sliced lenthwise prior to cooking. Layer the hot dog slices on the bottom slice of bread.
Top the hot dog slices with potato salad and spread evenly.
Layer hard boiled egg slices on top of potato salad.
Season with salt & pepper to your liking. Top with other slice of bread. Cut in half on the diagonal and serve.
ogether the mustard and salad dressing.
Add to potato mixture and mix
Coarsely dice potatoes and eggs with salt, pepper and celery seed.
Add diced cucumbers, onion, carrots, celery and pickles/relish.
Mix salad dressing/Miracle Whip with mustard and pour over mixture.
Toss until well coated, adding more salad dressing as needed.
Add bacon bits or shredded cheese and garnish with tomato wedges.
diced eggs, and salad dressing. Sprinkle top of salad with shredded Cheddar cheese