Taste of Home
Grandma’s Potato Salad
TOTAL TIME: Prep: 1 hour + chilling
YIELD: 24 servings.
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
Ingredients
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6 pounds medium red potatoes
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DRESSING:
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1 cup water
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1/2 cup butter, cubed
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1/4 cup white vinegar
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2 large eggs
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1/2 cup sugar
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4-1/2 teaspoons cornstarch
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3/4 cup heavy whipping cream
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3/4 cup Miracle Whip
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SALAD:
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1 small onion, finely chopped
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2 green onions, sliced
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1 teaspoon salt
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1/2 teaspoon pepper
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3 hard-boiled large eggs, sliced
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Paprika
Directions
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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.
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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.
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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.
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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.
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