Grandma’s Potato Salad

Total Time

Prep: 1 hour + chilling

Makes

24 servings

Updated: Nov. 10, 2023
This salad is a must for the Fourth of July feast. The red potatoes hold their shape and texture even after they are boiled. —Sue Gronholz, Beaver Dam, Wisconsin
Grandma's Potato Salad Recipe photo by Taste of Home

Ingredients

  • 6 pounds medium red potatoes
  • DRESSING:
  • 1 cup water
  • 1/2 cup butter, cubed
  • 1/4 cup white vinegar
  • 2 large eggs
  • 1/2 cup sugar
  • 4-1/2 teaspoons cornstarch
  • 3/4 cup heavy whipping cream
  • 3/4 cup Miracle Whip
  • SALAD:
  • 1 small onion, finely chopped
  • 2 green onions, sliced
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 3 hard-boiled large eggs, sliced
  • Paprika

Directions

  1. Place potatoes in a stockpot and cover with water. Bring to a boil. Reduce heat; cover and cook until tender, about 20 minutes. Drain. When cool enough to handle, peel and slice potatoes; cool completely.
  2. 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.
  3. 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.
  4. To serve, top with hard-boiled eggs; sprinkle with paprika.

Nutrition Facts

3/4 cup: 197 calories, 10g fat (5g saturated fat), 58mg cholesterol, 202mg sodium, 24g carbohydrate (6g sugars, 2g fiber), 4g protein.