|This potato salad dressing is a bit lighter than your usual regular mayo-based version, but tastes just as rich.|
I was in the mood for potato salad and decided to make a batch this morning. The dressing I prefer is this one for the blender that has a bit lighter taste than a straight mayo-based version. Having less mayonnaise also helps cut down on eating extra fat when you don’t miss it. My recipe uses prepared mustard, milk, less vinegar than some other recipes to a tad of sugar, pepper, onion, salt, and pepper to curb the mayonnaise in a delicious way.
Besides macaroni salad, you can store any extra in the refrigerator for next time or use on baked potatoes or over a green salad for a wonderful change of pace. If you want to moisten it up a bit and add some extra nutrition, you can add a tablespoon or two of plain Greek yogurt. It is a wonderful change and gives the recipe some tang.
I hope that you decide to give my recipe a try because I think that you’ll love it.
|This dressing is also great on baked potatoes to green salads, if you have any left.|
My Easy Blender Potato Salad Dressing
½ cups of milk
1 teaspoon of salt
2 teaspoons of sugar
1 tablespoon of prepared mustard
1 small onion, quartered
1/4 teaspoon black pepper
3/4 cup of mayonnaise or Salad dressing
1 tablespoon of white vinegar
paprika to sprinkle on top
Place the onion that you have quartered into your blender along with everything except the mayo and vinegar. Put on chop mode, then blend a few seconds longer before adding the mayo and vinegar. Pulse until you get a creamy consistency.
Pour over your waiting potato salad.
Sprinkle paprika over the top, then cover and refrigerate until cold and ready to serve.