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Poppy seed dressing

Poppy Seed Dressing

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5 from 1 review

  • Author: Sonja Overhiser
  • Prep Time: 10 minutes
  • Cook Time: 0 minutes
  • Total Time: 10 minutes
  • Yield: 3/4 cup 1x


This poppy seed dressing recipe is classic: tangy and studded with seeds! It’s easy to make and versatile for drizzling on salad of all kinds.


  • 1/4 cup granulated sugar (or honey)
  • 1/4 cup white vinegar
  • 1 teaspoon dry mustard (aka mustard powder)
  • 1 teaspoon onion flakes
  • 1/4 teaspoon kosher salt
  • 1/2 cup grapeseed oil* (or other neutral oil like organic vegetable or canola)
  • 1 tablespoon poppy seeds
  • Variation: 1 to 2 tablespoons mayonnaise or Greek yogurt, for creamy poppy seed dressing


  1. In a medium bowl, whisk together the granulated sugar, white vinegar, dry mustard, onion flakes, and kosher salt. (For the creamy variation, whisk in the mayonnaise here.)
  2. Gradually whisk in the grapeseed oil about 1 tablespoon at a time until a creamy emulsion forms. 
  3. Whisk in the poppy seeds. Serve immediately or store in a sealed container or jar until serving. You can store at room temperature for up to 2 weeks (shake before serving), or refrigerated for 1 month (allow to come to room temperature before serving). 


*Use any neutral oil here, organic if possible. We tested with olive oil but it wasn’t a great substitute. The flavor and the emulsion weren’t nearly as good. 

  • Category: Salad dressing
  • Method: Whisked
  • Cuisine: American
  • Diet: Vegan