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(Potato Salad) Amish Potato Salad Recipe

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This recipe for (Potato Salad) Amish Potato Salad is from Family Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 lbs YUKON GOLD potatoes (peeled and cut into 3/4 inch chunks)
salt and pepper
1/3 cup cider vinegar
1/4 cup sugar
2 tbsp yellow mustard
4 large hard cooked eggs, peeled
1/2 tsp celery seed
3/4 cup sour cream
1 celery rib, chopped fine
Directions:
Directions:
Bring potatoes, 1 tsp salt and enough water to cover by 1 inch to a boil a large pot over high heat.
Reduce heat to medium and simmer until the potatoes are just tender about 10 minutes.
While potatoes simmer, microwave vinegar and sugar in a small bowl until sugar dissolves, about 30 seconds.
Process vinegar mixture, mustard, 1 hard boiled cooked egg yolk (reserve white), celery seed and 1/2 tsp salt in food processor until smooth.
Transfer to a medium bowl.
Drain potatoes thoroughly then transfer to large bowl.
Drizzle 2 tbsp dressing over hot potatoes and using rubber spatula gently toss until evenly covered, at least 30 minutes, stirring gently once to redistribute dressing.
Whisk sour cream into remaining dressing.
Add remaining hard boiled cooked eggs and egg white to dressing and using potato masher mash until only small pieces are left.
Add dressing and refrigerate until chilled, about 30 minutes.
Season with salt and pepper.
Serve
Number Of Servings:
Number Of Servings:
8
Personal Notes:
Personal Notes:
Can be stored in air tight container for a day

 

 

 

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