Serve this potato salad chilled, allowing the flavors to meld together beautifully. It pairs perfectly with grilled meats, sandwiches, or as a standalone dish. Whether it’s a holiday feast or a casual picnic, Grandma Meverden’s Potato Salad adds a touch of homemade goodness to any occasion. Embrace the tradition, share the love, and savor every bite of this beloved family recipe.
Ingredients:
- 5 pounds red potatoes (try to keep them all about the same size)
- 1 large onion, diced
- 4 stalks celery, chopped
- 4 hard-boiled eggs
- Salt and pepper to taste
Dressing:
- 1 cup sugar
- ½ cup vinegar
- 2 eggs, beaten
- Salt and pepper to taste
- 2 cups Miracle Whip
Instructions:
Wash potatoes and boil until tender enough for a fork to just barely poke in. When done, drain and cool. Peel potatoes and slice. Mix with vegetables and 3 of the eggs, chopped.
Mix sugar, vinegar, eggs, salt and pepper then add to medium heat. Cook until mixture bubbles, add miracle whip and remove from heat. Allow to cool and mix with the potatoes. Top with the last egg, sliced and sprinkle with paprika if desired.
Tips and tricks:
This recipe is already cut in half, but it makes an enormous amount. You may want to cut it in half again, or you may end up having to use your sink to mix it all together.
