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Amish Potato Salad

Amish Potato Salad

  • Prep

    30 m
  • Cook

    20 m
  • Ready In

    50 m
MELCAVELL

MELCAVELL

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.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

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  • Calories:
  • 497 kcal
  • 25%
  • Fat:
  • 30.5 g
  • 47%
  • Carbs:
  • 49g
  • 16%
  • Protein:
  • 8.6 g
  • 17%
  • Cholesterol:
  • 182 mg
  • 61%
  • Sodium:
  • 425 mg
  • 17%

Based on a 2,000 calorie diet

Directions

  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

BAILEYBF
86

BAILEYBF

8/6/2005

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.

Nancy Wojo
50

Nancy Wojo

9/26/2005

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 the salad with sliced hard boiled eggs and sprinkle with paprika for a finished look.

KPTWMN
48

KPTWMN

6/13/2005

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 increased the apple cider vinegar from 1/3 cup to 1/2 cup and instead of plain milk, I used buttermilk. I also made the dressing in the microwave. After the dressing cooled, I mixed it in with the spuds and added a good handful of chopped fresh dill. This is our "summer salad of the year"! Thanks MelCavell.

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