amish potato salad

Name: Amish Potato Salad
Prep time: 30 min
Cook time: 30 min
Yield: 8
Cuisine: American
Ingredients: 6 medium white potatoes with skin; 1 small onion, finely chopped; 1 cup(s) celery, chopped; 1 cup(s) carrots, chopped; 1 teaspoon(s) celery seed; 4 - hard-cooked eggs, peeled and chopped; 2 large eggs, beaten; 3/4 cup(s) white sugar; 1 teaspoon(s) cornstarch; 1/2 teaspoon(s) salt; 1/3 cup(s) apple cider vinegar; 1/2 cup(s) milk; 1 teaspoon(s) prepared yellow mustard; 3 tablespoon(s) butter; 1 cup(s) mayonnaise

(3 RATINGS)

31 Pinches 4 Photos

Kathy D

Updated on Jun 20, 2018

I got this from an Amish cooking website. It takes some time to make, but it's super easy. This is pure comfort food! Note: a reviewer said that this tastes even better after a day of refrigeration; allowing the flavors to meld. Also, feel free to use a little less sugar if you'd prefer.

Rate

prep time 30 Min

cook time 30 Min

method Stove Top

yield 8 serving(s)

Ingredients

6 medium white potatoes with skin
1 small onion, finely chopped
1 cup celery, chopped
1 cup carrots, chopped
1 teaspoon celery seed
4 - hard-cooked eggs, peeled and chopped
2 large eggs, beaten
3/4 cup white sugar
1 teaspoon cornstarch
1/2 teaspoon salt
1/3 cup apple cider vinegar
1/2 cup milk
1 teaspoon prepared yellow mustard
3 tablespoons butter
1 cup mayonnaise

How To Make amish potato salad

Step 1

The best way to boil potatoes is to start out by covering them with cold water in a large pot, then bring it to a boil. Cook them for approximately 20 minutes, or until fork tender. Drain and let them cool.

Step 2

While the potatoes are cooking, you can put the eggs, sugar, cornstarch, and salt into a pan and whisk it all together. Then, stir in the vinegar, milk, and mustard. Cook this mixture over medium heat, while stirring. You want it to thicken. Do this for approx.10 minutes. Then take the pot off the heating element and stir in that butter. Put it in the fridge until it's cooled down. Once it's cooled, you can stir in the mayonnaise.
Step 3

Peel the cooled potatoes (you can leave them unpeeled if you prefer your potato salad more rustic). Cut the potatoes into roughly medium-sized pieces and then put them into a big bowl. Give them a good, but gentle, toss as you add the onion, celery, carrots, celery seed and hard-cooked eggs.
Step 4

Last, you can gently fold in your prepared dressing. Refrigerate. Relax. You're done! It tastes the best after a day of chilling because the flavors really get a chance to meld together for max enjoyment.
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