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None of these recipes has any apparent claim to being Piccadilly's "Cooked Cream Dressing" for their potato salad that is used in the recipe posted on 2-12-2022, but I am posting them FWIW. These are not recommendations. These dressings may or may not be similar to Piccadilly's. If you make the potato salad recipe in that post and use one of these recipes for the "Cooked Cream Dressing", then there is no guarantee that the result will taste like the cafeteria's potato salad.
Subject: Cooked Cream Dressing From: Pat Date: 2/26/2022, 7:37 AM To: phaedrus@hungrybrowser.com On 2/11/22 You posted an incomplete recipe for Piccadilly Potato Salad with Cooked Cream Dressing. I found three potato salad recipes that includes cooked cream dressing. Two are very similar and may explain the mayo question. One is for the microwave. Hope these recipes help. Pat Rather then sending the recipes I have included the web addresses so you can check them out. Cooked Potato Salad Dressing 1 Cooked Potato Salad Dressing 2 Cooked Potato Salad Dressing 3 ------------------------------------------ Subject: Piccadilly Potato Salad/Cooked Salad Dressing From: Jacque Date: 6/3/2022, 5:37 PM To: phaedrus@hungrybrowser.com Cooked Salad Dressing You mentioned on the recipe for the Piccadilly Potato Salad you didn't have the recipe for the cooked salad dressing that had been on the back of your recipe card. Taste of Home had this posted and some of the ingredients were things I would use in my potato salad. It also included the Mayo so maybe you could take out the mayo from the original recipe? This is what they had for the recipe, the link is below after that. Ingredients 1/4 cup sugar 1 teaspoon all-purpose flour 1 teaspoon ground mustard 1/2 teaspoon salt 1 large egg, lightly beaten 1/3 cup white vinegar 2 tablespoons water 1 teaspoon butter 1/2 cup mayonnaise Torn mixed salad greens Directions In a small saucepan, combine the sugar, flour, mustard and salt. Stir in egg until smooth. Gradually add vinegar and water. Cook and stir over medium heat for 3 minutes or until mixture reaches at least 160° and coats the back of a metal spoon. Remove from the heat; stir in butter. Let stand for 5 minutes. Stir in mayonnaise until smooth. Cover and refrigerate until chilled. Serve with salad greens. Nutrition Facts 2 tablespoons: 113 calories, 10g fat (2g saturated fat), 26mg cholesterol, 188mg sodium, 5g carbohydrate (5g sugars, 0 fiber), 1g protein. Cooked Salad Dressing Thank you for all your hard work, I appreciate it! Jacque