Grandma’s Potato Salad
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  • Ingredients 6 pounds medium red potatoesWaterDRESSING:1 cup water1/2 cup butter, cubed1/4 cup white vinegar2 large eggs1/2 cup sugar4-1/2 teaspoons cornstarch3/4 cup heavy whipping cream3/4 cup Miracle WhipSALAD:1 small onion, finely chopped2 green onions, sliced1 teaspoon salt1/2 teaspoon pepper3 hard-boiled large eggs, slicedPaprika View Recipe Directions 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 the 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-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. Originally published as Grandma



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