Description
Grandma’s potato salad whisks you back to cherished family gatherings with its creamy, tangy goodness. Crisp potatoes, zesty dressing, and secret family touches make this classic side dish a timeless comfort that connects generations.
Ingredients
Scale
Main Ingredients:
- 6 pounds (2.7 kg) medium red potatoes
- 3 large hard-boiled eggs, sliced
- 1 small onion, finely chopped
- 2 green onions, sliced
Dressing Ingredients:
- 1/2 cup (113 grams) butter, cubed
- 3/4 cup (180 ml) heavy whipping cream
- 3/4 cup Miracle Whip
- 1 cup (240 ml) water
- 1/2 cup (100 grams) sugar
- 1/4 cup (60 ml) white vinegar
- 2 large eggs
- 4 1/2 teaspoons cornstarch
Seasoning Ingredients:
- 1 teaspoon salt
- 1/2 teaspoon pepper
- Paprika for garnish
Instructions
- Boil potatoes in a large stockpot filled with water until fork-tender, approximately 20 minutes. Drain and allow to cool completely before peeling and slicing into uniform pieces.
- Create a creamy dressing base by combining water, butter, and vinegar in a double boiler. Heat until butter melts smoothly.
- Whisk eggs with sugar and cornstarch in a separate bowl, then gradually incorporate into the butter mixture. Continuously stir for 5-7 minutes until the sauce thickens and develops a smooth consistency.
- Remove dressing from heat and let it cool completely at room temperature.
- Whip cream in a chilled bowl until stiff peaks form, creating a light and airy texture.
- Blend Miracle Whip into the cooled dressing, ensuring a uniform mixture.
- Gently fold whipped cream into the dressing, maintaining its delicate volume.
- Add chopped onions, green onions, salt, and pepper to the mixture, distributing seasonings evenly.
- Carefully fold sliced potatoes into the creamy dressing, coating each piece without mashing.
- Refrigerate the salad for at least one hour to allow flavors to meld and chill thoroughly.
- Before serving, garnish with sliced hard-boiled eggs and a light dusting of paprika for a classic presentation.
Notes
- Choose waxy potatoes like Yukon Gold or red potatoes for a creamy, smooth texture that holds together perfectly during mixing.
- Allow potatoes to cool completely before mixing to prevent the dressing from becoming runny and losing its creamy consistency.
- Swap Miracle Whip with Greek yogurt or vegan mayo for lighter, healthier versions that still deliver incredible flavor.
- This potato salad tastes even better after sitting overnight, allowing flavors to meld and develop a more robust taste profile.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Lunch, Dinner, Appetizer, Snacks
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 228
- Sugar: 8 g
- Sodium: 190 mg
- Fat: 14 g
- Saturated Fat: 7 g
- Unsaturated Fat: 6 g
- Trans Fat: 0.2 g
- Carbohydrates: 20 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 95 mg