For a tangier dressing, increase the white wine vinegar to 1/3 cup. If you prefer a sweeter dressing, add an extra tablespoon of sugar. Ensure constant stirring during cooking to prevent the eggs from scrambling and to avoid lumps. For a smoother consistency, strain the dressing through a fine-mesh sieve after cooking. The dressing can be made up to 3 days in advance and stored in an airtight container in the refrigerator. Try using different types of vinegar, like apple cider vinegar, for a unique flavor profile. Consider adding a pinch of cayenne pepper for a subtle kick.
Rowena Bradtke
Jun 30, 2025This dressing was a game-changer for my potato salad! Everyone raved about it.
Clinton Deckow
Jun 14, 2025This recipe saved my potato salad! It added so much flavor and zip.
Clare Schaden
Jun 4, 2025The instructions were easy to follow, and the dressing turned out perfectly. Thanks for sharing!
Sonia Bahringer
Jun 2, 2025I was skeptical about the flour, but it created the perfect creamy texture. Will definitely make again!
Ignacio Mohr
Jun 1, 2025I found it a little too sweet for my taste, so I reduced the sugar slightly. It was perfect!