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
Yield: 24 servings (3/4 cup each)
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
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.
Originally published as Grandma's Potato Salad in Taste of Home June/July 1994, p12
~*Piper*~
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