Grandma's Onion Salad
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
Converted for display; the recipe amounts stay equivalent.
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
Store leftovers in an airtight container in the refrigerator.
This salad is best served cold.
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