Grandma's Potato Salad
Grandma's Potato Salad is a side dish that serves 24. One portion of this dish contains roughly 4g of protein, 8g of fat, and a total of 185 calories. This recipe covers 8% of your daily requirements of vitamins and minerals. Head to the store and pick up hard-cooked eggs, green onions, eggs, and a few other things to make it today. It is a good option if you're following a gluten free and lacto ovo vegetarian diet. From preparation to the plate, this recipe takes approximately 1 hour. It can be enjoyed any time, but it is especially good for The Fourth Of July. Users who liked this recipe also liked Grandma B's Rhubarb Cake, Grandman Inez's Pineapple Pie, and Grandma's Apple Crisp.
Instructions
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.