Side DishSalad

Grandma's Onion Salad

Name: Grandma's Onion Salad
Prep time: 15 min
Cook time: 12 min
Total time: 37 min
Yield: 6 servings
Cuisine: american
Ingredients: 2 pcs egg; 2 pcs yellow onion finely chopped; 250 g buttery round cracker coarsely crushed; 360 g whipped salad dressing (Miracle Whip-style); 60 ml whole milk; 60 ml white vinegar; 0.5 tsp salt; 0.25 tsp black pepper freshly ground

A classic and surprisingly delicious side dish featuring crisp onions and crushed crackers in a creamy, tangy dressing. Garnished with hard-boiled eggs, this simple salad is a nostalgic favorite from potlucks past.

An original recipe by Forkin

Total time: 37 min
Serves: 6
Difficulty: Easy

Allergen information: may contain eggs and milk. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

for boiling

2 pcsegg

salad

2 pcsyellow onion, finely chopped
250 gbuttery round cracker, coarsely crushed

dressing

360 gwhipped salad dressing (Miracle Whip-style)
60 mlwhole milk
60 mlwhite vinegar
0.5 tspsalt
0.25 tspblack pepper, freshly ground

Equipment

large bowl · small saucepan · medium bowl · cutting board · knife · whisk

The method

Step by step

1
Place the eggs in a small saucepan and cover with cold water by about an inch. Bring to a rolling boil over high heat.
About 7 min
2
Once boiling, cover the saucepan, remove it from the heat, and let it stand for 10-12 minutes.
About 12 min
Cook’s note: This gentle cooking method prevents the yolks from getting a gray-green ring.
3
Transfer the cooked eggs to a bowl of ice water to cool completely while you prepare the other ingredients.
About 5 min
Cook’s note: Cooling the eggs quickly makes them much easier to peel.
4
In a large bowl, combine the finely chopped onion and the coarsely crushed crackers.
About 3 min
Cook’s note: Crush the crackers with your hands or the bottom of a glass for an uneven, rustic texture.
5
In a separate medium bowl, whisk together the whipped dressing, whole milk, and white vinegar until smooth.
About 2 min
6
Season the dressing with salt and black pepper and whisk again to combine.
About 1 min
7
Pour the dressing over the onion and cracker mixture and stir gently until everything is evenly coated.
About 2 min
Cook’s note: Avoid overmixing, which can make the crackers break down too much.
8
Let the salad rest in the refrigerator for at least 10 minutes to allow the flavors to meld and the crackers to soften slightly.
About 10 min
9
Peel the cooled hard-boiled eggs and slice them into rounds.
About 3 min
10
Garnish the top of the salad with the sliced eggs just before serving.
About 1 min

Keep it good

Storage

Store leftovers in an airtight container in the refrigerator.

Reheating

This salad is best served cold.