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
- 3 pound Yukon Gold potatoes (cubed into 3/4 inch pieces)
- 1/3 cup apple cider vinegar
- 1/4 cup sugar
- 4 large eggs (hard boiled and peeled)
- 2 tablespoons yellow mustard
- 1/2 teaspoon celery seed
- 3/4 cup sour cream
- 1 celery rib (finely chopped)
- Hard boil the eggs and set them aside to cool.
- 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.
- 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) 1/2 teaspoon salt, mustard, celery seeds, and process until smooth. Place the mixture into a medium-size bowl.
- 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.
- 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.
- Gently toss the dressing and celery into the potatoes, salt, and pepper to taste, cover and refrigerate until cold.
Adapted from Cooks Country Magazine