Great Grandma Aubrey’s Potato Salad

11 Apr

As promised, today I am sharing my Great Grandma Aubrey’s potato salad recipe. I warn you, unless you are making this for a large gathering or having guests, you may want to half this recipe as it makes A LOT! My Great Grandma Aubrey was my Dad’s Mom’s Mom. I was young when she passed away, but I remember her very well. We would celebrate Christmas at her house and she always had so many fun and interesting “treasures” for my cousins and I to explore.

She was the sweetest woman and man oh man could she cook! This is one of many recipes she passed down and everyone in our family loves it. It is a staple at all of our family gatherings and my dad loves it so much he’s even been caught eating it for breakfast. {Eek!} I think this recipe has actually made me a “potato salad snob” if such a thing exists. Actually, this is the only potato salad I like! Isn’t it funny how our tastes get spoiled with something so good that nothing else even compares?!

Spring and summer go with potato salad like macaroni goes with cheese. Serve it with burgers, steaks, pork chops, whatever you please. It is sure to accompany most any dish wonderfully.


Great Grandma Aubrey’s Potato Salad


1/2 cup water

1/2 cup vinegar

1/2 cup plus 1 Tablespoon sugar

4 eggs, beaten

6-8 eggs, hard boiled

1 teaspoon onion powder

1 small sweet yellow onion, very finely chopped

2 cups miracle whip

5 pounds potatoes, diced, cooked and are still warm


The night before:

In a saucepan bring to boil water, vinegar and sugar. Boil for 2-3 minutes. Beat 4 eggs, very slowly add the hot mixture to the eggs, a little at a time and stirring constantly so you don’t scramble the eggs! Put the mixture back on the stove and cook 2-3 more minutes. Doing this the day before, keep in refrigerator.

The next day:

Boil 6-8 eggs to hard boiled stage, when cool enough to handle, peel under running water. Add onion powder, miracle whip and finely chopped onion to the cooled mixture from the night before. Chop the hard boiled eggs. Bring potatoes to a boil in just enough cool water to cover. Cook until tender. Add the sauce mixture and chopped hard boiled eggs to the WARM potatoes. Stir until well mixed and completely coated. Store in the refrigerator until ready to eat. Serve chilled.

For a printable scrapbooked version of this recipe, click here.

Tomorrow I’ll share a great way to use up all that left over Easter candy!

Do you have a favorite family recipe? I’d love to hear what it is!


5 Responses to “Great Grandma Aubrey’s Potato Salad”

  1. Paula Kelly-Bourque (@VanillaBeanBake) April 11, 2012 at 9:38 pm #

    Your great grandma potato salad is very similar to my mothers! She’d make it for every large family gathering and now most of my sisters like to be the first to say “I’ll bring Mom’s potato salad” whenever we gather together :). My Mom, like your Dad was also known to eat this for breakfast !!


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