Amish Potato Salad Recipe

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Amish Potato Salad Recipe

I am always looking for good side dishes to go with grilled food during the summer months, so when I saw this Amish Potato Salad Recipe I decided to give it a try. Most potato salad recipes I have prepared in the past called for the use of mayo, but this one did not. This is a simple recipe that doesn’t require a lot of ingredients. I prepared the recipe as written, but you might want to salt and pepper it to taste. The paprika in the picture was used for picture purposes only so I did not include it in the ingredients list.

If you want to try a potato salad that’s prepared a little different then a conventional potato salad recipe, give this Amish Potato Salad Recipe a try; enjoy.

Amish Potato Salad Recipe
 
Prep time
Cook time
Total time
 
Author:
Recipe type: side dish
Serves: 4-6
Ingredients
  • 3 pound Yukon Gold potatoes (cubed into ¾ inch pieces)
  • ⅓ cup apple cider vinegar
  • ¼ cup sugar
  • 4 large eggs (hard boiled and peeled)
  • 2 tablespoons yellow mustard
  • ½ teaspoon celery seed
  • ¾ cup sour cream
  • 1 celery rib (finely chopped)
Instructions
  1. Hard boil the eggs and set them aside to cool.
  2. Place the potatoes in a large kettle. Cover the potatoes with water to about 1 inch over the top of the potatoes, and stir in 1 tablespoon of salt. Bring the potatoes to a boil, reduce heat to medium, and cook until potatoes are just tender.
  3. While potatoes are cooking in a small bowl mix together the vinegar and sugar. Place the mixture in the microwave and cook for about 30 seconds or until the sugar is dissolved. (You can also do this on the stove top) pour the mixture into a food processor or blender and add 1 egg yolk, (reserve the egg white) ½ teaspoon salt, mustard, celery seeds, and process until smooth. Place the mixture into a medium size bowl.
  4. Drain the potatoes and place them in a large bowl. Drizzle 2 tablespoons of the dressing mixture over the top and gently toss them to mix in the dressing. Place the potatoes in the refrigerator to cool. Cool for at least 30 minutes stirring 1 more time during the cooling process to distribute the dressing.
  5. Mix the sour cream into the rest of the dressing. Add the rest of the eggs, and reserved egg white into the mixture and then using a potato masher - mash until eggs are in small pieces.
  6. Gently toss the dressing and celery into the potatoes, salt and pepper to taste, cover and refrigerate until cold.

Adapted from Cooks Country Magazine

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