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This makes a large recipe. If you want to use all the dressing at once, boil 5 pounds of potatoes. Otherwise, use just 1/2 and refrigerate the rest. It will keep for about 6 weeks refrigerated.
NOTE You can use any potato but I prefer the red for potato salad. I used 6 hard cooked eggs, 1 small pepper, 8 green onions, 8 radishes. However, you can add or subtract any ingredients for potato salad. It is a matter of personal preference.
|Time:||2 Minutes Preparation Time|
5 Minutes Cooking Time
Source: From a friend
By Elaine from Iowa
Cook until thick, thin with cream until smooth but not thick or too thin. Just until good consistency for potato salad.
By Robin from Washington, IA