This is a very requested, family favorite! My grandmother learned this recipe from her mother in law in Muncie, IN, in the early 1940's.

You have to cook the "dressing" very carefully, so as not to have cooked egg pieces in the sauce. Stir constantly and remove from heat when it is just thickened. You don't want it too thick; it needs to be pourable. I also use Corn Starch for the thickener.

My grandmother used to make this, but I never did know all the ingredients in the salad dressing, now I know, thank you.