Grandma’s Potato Salad
“Our Fourth of July feast wouldn’t be complete without this chilled old-fashioned potato salad. It’s my grandma’s treasured recipe.” —Sue Gronholz, Beaver Dam, Wisconsin
| Servings | Prep Time |
| 24servings | 1hour + chilling |
| Servings | Prep Time |
| 24servings | 1hour + chilling |
Ingredients
- 6 lb medium red potatoes
- water
- DRESSING:
- 1 cup water
- 1/2 cup butter cubed
- 1/4 cup white vinegar
- 2 large eggs
- 1/2 cup sugar
- 4-1/2 tsp cornstarch
- 3/4 cup heavy whipping cream
- 3/4 cup Miracle Whip
- SALAD:
- 1 small onion finely chopped
- 2 green onions sliced
- 1 tsp salt
- 1/2 tsp pepper
- 3 hard-boiled large eggs sliced
- paprika
Portions: servings
Units:
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Ingredients
Portions: servings
Units:
|
Instructions
- Place potatoes in a stockpot and cover with water. Bring to a boil. Reduce heat; cover and cook until tender, 15-20 minutes. Drain. When cool enough to handle, peel and slice potatoes; cool completely.
- For the dressing, in the top of a double boiler or metal bowl over barely simmering water, heat 1 cup 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 until thickened, 5-7 minutes. 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-boiled eggs; sprinkle with paprika.
Recipe Notes
Nutrition Facts
3/4 cup: 197 calories, 10g fat (5g saturated fat), 58mg cholesterol, 202mg sodium, 24g carbohydrate (6g sugars, 2g fibre), 4g protein.
