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Amish Potato Salad Recipe

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This recipe for Amish Potato Salad is from Ron's Cookbook, 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
1/3 C cider vinegar
1/4 C sugar
2 T yellow mustard
4 large hard cooked eggs
1/2 t celery salt
3/4 C sour cream
1 celery rib, chopped fine
salt and pepper
Directions:
Directions:
COOK POTATOES: Bring potatoes, 1 T salt and and enough water to cover potatoes by one inch to boil in large pot over high heat. Reduce to simmer and cook until potatoes are just tender, about 10m minutes.

PREPARE DRESSING: While potatoes simmer, microwave vinegar and sugar in small bowl until sugar dissolves, about 30 seconds. Process vinegar mixture, mustard, 1 hard cooked egg yolk (reserve white), celery seed and 1/2 t salt in food processor until smooth. Transfer to medium bowl

SEASON POTATOES: Drain potatoes throughly, then transfer to large bowl. Drizzle 2 T dressing over hot potatoes and using spatula, gently toss until evenly coated. Refrigerate until cooled, at least 30 minutes, stirring gently once to distributor dressing.

ASSEMBLE: Whisk sour cream into remaining dressing. Add remaining hard-cooked eggs and egg white to dressing and using potato masher, mash until only small pieces remain. Add dressing and celery to cooled potatoes. Cover and refrigerate until chilled (at least 30 min). Season with salt and pepper to taste. Serve. (salad can be refrigerated in airtight container for 2 days.
Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
1 hour 20 minutes
Personal Notes:
Personal Notes:

On a scale of 1-10, this is a 10. Best potato salad I've ever tasted.

 

 

 

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