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Potato Salad


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Rate this recipe 4.6/5 (19 Votes)


  • 6 lbs. 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 t. cornstarch
  • 3/4 cup heavy whipping cream
  • 3/4 cup Miracle Whip
  • SALAD:
  • 1 small onion, finely chopped
  • 2 green onions, sliced
  • 1 t. salt
  • 1/2 t. pepper
  • 3 hard cooked eggs, sliced
  • paprika


Preparation time 45mins
Cooking time 60mins


Step 1

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 in 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. Sprinkle with paprika.


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