Labor Day Recipe: Potato Salad

Potato Salad Recipe

Ingredients:

• 6 pounds medium red potatoes
• Water

DRESSING:

• 1 cup water
• 1/2 cup butter, cubed
• 1/4 cup white vinegar
• 2 eggs
• 1/2 cup sugar
• 4-1/2 teaspoons cornstarch
• 3/4 cup heavy whipping cream
• 3/4 cup Miracle Whip

  Potato Salad

SALAD:

• 1 small onion, finely chopped
• 2 green onions, sliced
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 3 hard-cooked eggs, sliced
• Paprika

Directions:

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