When the garden is up and running, I take advantage of the fresh green onions and keep this dressing in the fridge.
I got to eat at K-Paul's in New Orleans; that's Paul Prudhomme's restaurant. It was ALL good, but I just could not get over this dressing! The waiter told the chef, and next thing I know, Paul Prudhomme himself had me come to the kitchen and he showed me how to make this dressing! Don't limit it to just salads; it's a good sammich spread and dip too.
I've been making this for so long, I don't even remember where I got the idea for "Cajunized" tater salad.
It's great chilled, but it's just as good to eat as soon as you make it.