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Grandma's Potato Salad

 Grandma's Potato Salad
Our Fourth of July feast wouldn't be complete without this cool, old-fashioned potato salad. It's my grandma's treasured recipe. —Sue Gronholz, Beaver Dam, Wisconsin
24 ServingsPrep: 45 min. + cooling Cook: 15 min. + chilling


  • 6 pounds medium red potatoes
  • Water
  • 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 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-cooked eggs, sliced
  • Paprika


  • 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

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Grandma's Potato Salad (continued)

Directions (continued)

  • 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. Yield: 24
  • servings (3/4 cup each).