Grandma's Potato Salad Recipe

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

Photo by Claudette S.
Adapted from tasteofhome.com

PREP TIME

45

minutes

TOTAL TIME

60

minutes

SERVINGS

24

servings

PREP TIME

45

minutes

TOTAL TIME

60

minutes

SERVINGS

24

servings

Adapted from tasteofhome.com

Ingredients

  • Ingredients

  • 6

    pounds medium red potatoes

  • Water

  • DRESSING:

  • 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

Directions

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 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-cooked eggs; sprinkle with paprika. Yield: 24 servings (3/4 cup each).

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