•   6 pounds medium red potatoes
  •   Water
  •   <b class=’sIngredient’>DRESSING:</b>
  •   1 cup water
  •   1/2 cup butter, cubed
  •   1/4 cup white vinegar
  •   2 large eggs
  •   1/2 cup sugar
  •   4-1/2 teaspoons cornstarch
  •   3/4 cup heavy whipping cream
  •   3/4 cup Miracle Whip


  •   1 small onion, finely chopped
  •   2 green onions, sliced
  •   1 teaspoon salt
  •   1/2 teaspoon 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 until tender, 15-20 minutes. 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 1 cup 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 until thickened, 5-7 minutes. 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.

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