Amish Potato Salad

Amish Potato Salad

68
MELCAVELL 3

"This is like the potato salad I grew up with in Pennsylvania Dutch country. This has a sweet and sour dressing and is distinctively yellow."

Ingredients

50 m {{adjustedServings}} servings 497 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 497 kcal
  • 25%
  • Fat:
  • 30.5 g
  • 47%
  • Carbs:
  • 49g
  • 16%
  • Protein:
  • 8.6 g
  • 17%
  • Cholesterol:
  • 163 mg
  • 54%
  • Sodium:
  • 425 mg
  • 17%

Based on a 2,000 calorie diet

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Directions

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  1. Place the potatoes into a large pot, and fill with enough water to cover. Bring to a boil, and cook for about 20 minutes, or until easily pierced with a fork. Drain, and set aside to cool.
  2. While the potatoes are cooking, whisk together 2 eggs, sugar, cornstarch, and salt in a saucepan. Stir in the vinegar, milk, and mustard. Cook over medium heat, stirring frequently, until thickened, about 10 minutes. Remove from heat, and stir in the butter. Refrigerate until cool, then stir in the mayonnaise.
  3. Peel the potatoes if desired, and cut into medium dice. Place in a large bowl, and toss with the onion, celery, carrots, celery seed and hard-cooked eggs. Gently fold in the dressing. Refrigerate until serving. I personally like this to sit for at least a day before serving to let the flavors blend, but you may serve it as soon as it is chilled.
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Reviews

68
  1. 83 Ratings

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Made it for the 1st time last night and we all loved it. Very creamy. Next time I won't add as much sugar, but will keep everything else the same.

Everytime I make this potato salad everyone wants the recipe. I use a little more onion, no carrots, and celery only if I have it. I also add a little extra celery seed to the dressing. I top...

Wonderful! I also omitted the carrots (our least favourite veggie)as well as the butter. I also reduced the sugar to a scant 1/2 cup and added 1 tablespoon of celery seed to the dressing. I incr...