Old-Fashioned Boiled Salad Dressing (Family Recipe)
A classic old-fashioned boiled salad dressing passed down through generations. Sweet, tangy, and silky—perfect for potato salads, coleslaw, and summer side dishes.
Ingredients
- 1 cup white sugar
- ¾ cup white vinegar
- ¼ cup water
- 2 large eggs
- 2 tablespoons all-purpose flour
- 3 teaspoons dry mustard powder
- Salt and pepper to taste
Instructions
- In a medium saucepan (or the top of a double boiler), whisk together the sugar, flour, dry mustard, salt, and pepper.
- Crack the eggs into the saucepan and whisk until smooth.
- Stir in the vinegar and water, blending until the mixture is fully combined.
- Set the saucepan over medium to medium-low heat.
- Cook the mixture gently, whisking constantly, until it thickens into a silky, custard-like texture. This will take about 5–7 minutes. (If using a double boiler, it may take a few minutes longer.)
- Remove from heat and let cool slightly before using.
- Store any leftover dressing in an airtight container in the refrigerator for up to one week.
Notes
Use a double boiler if you’re concerned about overheating — it helps prevent curdling.
For a milder flavor, reduce the vinegar to ½ cup and add an extra tablespoon or two of water.
Add a teaspoon of celery seed or a spoonful of sweet pickle juice for a flavor variation.
This dressing is perfect for classic potato salads, coleslaw, cold vegetable salads, or drizzling over steamed green beans.