GRANDMA’S POTATO SALAD

Directions:

1. Place potatoes in a stockpot and cover with water.
2. Bring to a boil.
3. Reduce heat; cover and cook until tender, 15-20 minutes. Drain. When cool enough to handle, peel and slice potatoes; cool completely.
4. 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.
5. In a small bowl, beat eggs; add sugar and cornstarch.
6. Add to butter mixture; cook and stir until thickened, 5-7 minutes. Transfer to a large bowl; cool completely.
7. In a small bowl, beat cream until stiff peaks form.
8. Stir Miracle Whip into cooled dressing mixture; fold in whipped cream.
9. Stir in onion, green onions, salt and pepper.
10. Add potatoes; toss lightly to combine.
11. Refrigerate, covered, until chilled.
12. To serve, top with hard-boiled eggs; sprinkle with paprika.