{soups-salads-and-salad-dressings} (MEMORIAL DAY) Grandma’s Potato Salad

 

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

TOTAL TIME: Prep: 45 min. + cooling Cook: 15 min. + chillingYIELD: 24 servings.

Ingredients

• 6 pounds medium red potatoes
• Water
• DRESSING:
• 1 cup water
• 1/2 cup butter, cubed
• 1/4 cup white vinegar
• 2 large Eggland's Best 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-boiled large eggs, sliced
• Paprika

Directions

• 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.
• 2. 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.
• 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.
• 4. To serve, top with hard-boiled eggs; sprinkle with paprika.

Source: Taste of Home

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Rhonda in MO

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Posted by: Rhonda Gray <ronkaygray66@gmail.com>

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