GRANDMA’S POTATO SALAD

Our Fourth of July feast wouldn’t be complete without this cool, old-fashioned potato salad. The red potatoes hold their shape and texture even after they are boiled. It’s Grandma’s treasured recipe.

—Sue Gronholz, Beaver Dam, WI

Prep: 45 min. + cooling Cook: 15 min. + chilling Makes: 24 servings

• 6 lbs. medium red potatoes
• Water

DRESSING

• 1 cup water
• ½ cup butter, cubed
• ¼ cup white vinegar
• 2 large eggs
• ½ cup sugar
• 4 ½ tsp. cornstarch
• ¾ cup heavy whipping cream
• ¾ cup Miracle Whip

SALAD

• 1 small onion, finely chopped
• 2 green onions, sliced
• 1 tsp. salt
• ½ tsp. pepper
• 3 hard-boiled large eggs, sliced
• Paprika

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 the 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-boiled eggs; sprinkle with paprika.

¾ cup: 197 cal., 10g fat (5g sat. fat), 58mg chol., 202mg sod., 24g carb. (6g sugars, 2g fiber), 4g pro.

CHOP, CHOP

Instead of slicing the hard-boiled eggs for this salad, use a grid-style cooling rack to “chop” them. It’s faster (and less slippery) than using a knife. Set the rack on top of a bowl and “smoosh” the peeled egg through.