Get the App

Recipes

Find a Recipe Blue Ribbon Recipes Pinch It!™ Feed Browse All Recipes

Editorial

Food Bites & Articles Videos What is a Blue Ribbon? Meet the Test Kitchen

Community

Member Recipes Groups Sweepstakes Contests Shopping
Real Recipes From Real Home Cooks ®

amish potato salad

(3 ratings)
LifeIsGoodkd avatar
Recipe by
Kathy D
@LifeIsGoodkd

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.

►
(3 ratings)
yield 8 serving(s)
prep time 30 Min
cook time 30 Min
method Stove Top

Ingredients For amish potato salad

  • 6 md
    white potatoes with skin
  • 1 sm
    onion, finely chopped
  • 1 c
    celery, chopped
  • 1 c
    carrots, chopped
  • 1 tsp
    celery seed
  • 4
    hard-cooked eggs, peeled and chopped
  • 2 lg
    eggs, beaten
  • 3/4 c
    white sugar
  • 1 tsp
    cornstarch
  • 1/2 tsp
    salt
  • 1/3 c
    apple cider vinegar
  • 1/2 c
    milk
  • 1 tsp
    prepared yellow mustard
  • 3 Tbsp
    butter
  • 1 c
    mayonnaise

How To Make amish potato salad

  • 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.
  • 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.
  • 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.
  • 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.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
ADVERTISEMENT
ADVERTISEMENT