Grandma's Potato Salad

Your Fourth of July feast wouldn't be complete without this cool, old-fashioned potato salad. It's Grandma's treasured recipe.


18 servings


1 cup water
1/2 cup butter, cubed
1/4 cup vinegar
2 eggs
1/2 cup granulated (white) sugar
4 1/2 teaspoons cornstarch
3/4 cup heavy whipping cream, whipped
3/4 cup Miracle Whip
6 pounds red salad potatoes, cooked, peeled and sliced
1/2 cup chopped onion
1/4 cup sliced green onions
1 teaspoon salt
1/2 teaspoon pepper
leaf lettuce, optional
3 hard-cooked eggs, sliced


In the top of a double boiler over boiling water, heat water, butter and vinegar. In a bowl, beat eggs; add sugar and cornstarch. Add to butter mixture; cook and stir constantly until thick, about 5 to 7 minutes. Remove from the heat and allow to cool.

Stir in the Miracle Whip; fold in the whipped cream. In a large bowl, toss potatoes, onion, green onions, salt and pepper. Pour the dressing over the mix gently. Chill. Serve in a lettuce-lined bowl if desired. Garnish with the hard cooked eggs and sprinkle with paprika.

Preparation Time: 20 minutes + chilling

Nutritional Information

1 serving (1 cup) equals 265 calories, 13 g fat (5 g saturated fat), 83 mg cholesterol, 275 mg sodium, 32 g carbohydrate, 3 g fiber, 5 g protein.

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