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Prep Time: 45 Minutes Cook Time: 0 Minutes |
Ready In: 45 Minutes Servings: 24 |
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Our Fourth of July feast wouldn't be complete without this cool, old-fashioned potato salad. It's my grandma's treasured recipe. 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:
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 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-cooked eggs; sprinkle with paprika. Yield: 24 servings (3/4 cup each).
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