About this recipe: This adds zip to your spud salad. A nice change from the usual mayonnaise dressing. Makes enough for 4 pounds of potatoes.
This was ok. It does not taste good unless you toss it with the potatoes and chill overnight. Otherwise, all you taste is sugar. I did add some chopped fresh parsley for color. Be careful of the eggs scrambling on you, turn the heat to LOW and stir constantly. - 14 Mar 2006 (Review from Allrecipes US | Canada)
This turned out a little thick for a potato salad dressing, so the next time I would add more water or vinegar to thin out when I'm cooking the egg mixture. For our tastes, it was a bit sweet, so I would start by reducing the sugar by half and then add more if needed. - 09 Mar 2013 (Review from Allrecipes US | Canada)
This is how my mother made hers, she passed away almost 7 years ago and although I had an idea of how she made it I wasn't completely sure about how much of what. I made it today and used this recipe and tweaked it with things that I remember my mother doing. I used mayonnaise, Miracle Whip is sweet so the amount of sugar recommended worked well for me. Also, my mother didn't use flour, her thickening was the eggs, so I used 3 eggs instead of 2. I didn't use water, I used condensed milk, that makes it a little richer. Also, I used apple cider vinegar and just a splash of sweet pickle brine. Mine turned out perfect, it's a nice light yellow and has a creamy, pudding like consistency. It may not be as good as my mother's (no one cooked like her) but it's pretty darn good. - 03 Jan 2016 (Review from Allrecipes US | Canada)