|White sugar||1 Cup (16 tbs)|
|Dry mustard||1 Teaspoon|
|White vinegar||1 Cup (16 tbs)|
|Cold water||1 Cup (16 tbs)|
1. In a double boiler, put together all ingredients except whipping cream and margarine; boil until thickened.
2. Let the mixture cool down.
3. Add 1/2 pint whipping cream and 1 teaspoon margarine; beat until mixed.
4. Toss potato salad in the dressing and serve.