Grandma's Potato Salad Recipe

Yield:24 servings (3/4 cup each)

Ingredients

6 pounds medium red potatoes

Water

DRESSING:

1 cup water

1/2 cup butter, cubed

1/4 cup white vinegar

2 eggs

1/2 cup sugar

4-1/2 teaspoons cornstarch

3/4 cup Miracle Whip

Optional :3/4 cup heavy whipping cream

SALAD:

1 small onion, finely chopped

2 green onions, sliced

1 teaspoon salt

1/2 teaspoon pepper

3 hard-cooked eggs, sliced

Paprika

Method

Place potatoes in a stockpot and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. Drain. When cool enough to handle, peel and slice potatoes; cool completely.

For dressing, in the top of a double boiler or metal bowl over barely simmering water, heat water, butter and vinegar until butter is melted. 

In a small bowl, beat eggs; add sugar and cornstarch. Add to butter mixture; cook and stir for 5-7 minutes or until thickened. Transfer to a large bowl; cool completely.

In a small bowl, beat cream until stiff peaks form. Stir Miracle Whip into cooled dressing mixture; fold in whipped cream. Stir in onion, green onions, salt and pepper. Add potatoes; toss lightly to combine. Refrigerate, covered, until chilled.

To serve, top with hard-cooked eggs; sprinkle with paprika. 

SHARE