CATEGORIES
Salad

Amish Potato Salad

Prep:
30 m
Cook:
20 m
Ready in:
50 m
Yum
An unconventional potato salad with a sweet and sour dressing!
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INGREDIENTS
Servings: 8
White potatoes
6, medium, with skin
Onion
1, small, finely chopped
Celery
1 cup, chopped
Carrots
1 cup, chopped
Celery seed
1 tsp.
Eggs
4, hard-cocked, peeled, chopped
Eggs
2, beaten
White sugar
¾ cup
Cornstarch
1 tsp.
Salt
½ tsp.
Apple cider vinegar
1/3 cup
Milk
½ cup
Yellow mustard
1 tsp., prepared
Butter
3 tbsp.
Mayonnaise
1 cup (can be replaced by salad dressing)
DIRECTIONS
  1. Take a large pot and fill it with water. Place potatoes in the pot and make sure the water covers them.
  2. Bring to a boil and cook for about 20 minutes or until you can pierce the potatoes with a fork easily. Drain and let them stand a bit to cool down.
  3. Meanwhile, combine 2 eggs, sugar, cornstarch, and salt in a saucepan.
  4. Add vinegar, milk, and mustard and stir well. Cook over a medium heat for 10 minutes or until thickens, stirring continuously.
  5. Remove from the heat and add butter, stir well.
  6. Keep the mixture in the fridge until it’s cool, add mayonnaise, and stir again.
  7. Peel the potatoes (if desired) and chop into medium-size dice.
  8. Place potato pieces in a large bowl, add onion, celery, carrots, celery see, and hard-cooked eggs.
  9. Add the dressing gently, chill in the fridge, and serve.
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