Grandma’s Potato Salad

“Our Fourth of July feast wouldn’t be complete without this chilled old-fashioned potato salad. It’s my grandma’s treasured recipe.” —Sue Gronholz, Beaver Dam, Wisconsin

Grandma’s Potato Salad Feature ImagePhoto: Taste of Home
Grandma’s Potato Salad
Grandma’s Potato Salad
Servings Prep Time
24servings 1hour + chilling
Servings Prep Time
24servings 1hour + chilling
Ingredients
Portions: servings
Units:
Ingredients
Portions: servings
Units:
Instructions
  1. Place potatoes in a stockpot and cover with water. Bring to a boil. Reduce heat; cover and cook until tender, 15-20 minutes. 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 1 cup 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 until thickened, 5-7 minutes. 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.
Recipe Notes

Nutrition Facts
3/4 cup: 197 calories, 10g fat (5g saturated fat), 58mg cholesterol, 202mg sodium, 24g carbohydrate (6g sugars, 2g fibre), 4g protein.