Grandma's Potato Salad

• Produce

  • 2 Green onions
  • 1 Onion, small

• Refrigerated

  • 2 Eggs
  • 3 Eggs, hard cooked

• Baking & Spices

  • 4 1/2 tsp Cornstarch
  • 1 Paprika
  • 1/2 tsp Pepper
  • 1 tsp Salt
  • 1/2 cup Sugar

• Oils & Vinegars

  • 1/4 cup White vinegar

• Dairy

  • 1/2 cup Butter
  • 3/4 cup Heavy whipping cream

• Liquids

  • 1 cup Water
  • 1 Water

• Other

  • 3/4 c Miracle Whip

Found on justapinch.com

Description

Ingredients

• 1 c water
• 1/2 c butter, cubed
• 1/4 c white vinegar
• 2 eggs
• 1/2 c sugar
• 4 1/2 tsp cornstarch
• 3/4 c heavy whipping cream
• 3/4 c Miracle Whip
• 1 small onion, finely chopped
• 2 green onions, sliced
• 1 tsp salt
• 1/2 tsp pepper
• 3 hard-cooked eggs, sliced
• paprika
• *6 lb *medium red potatoes
• water for boiling potatoes

Directions

• 1Place 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. Yield: 24 servings (3/4 cup each).