Amys Potato Salad Recipes

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AMISH POTATO SALAD



Amish Potato Salad image

This is like the potato salad I grew up with in Pennsylvania Dutch country. This has a sweet and sour dressing and is distinctively yellow.

Provided by melissa master cavell

Categories     Salad     Potato Salad Recipes     Creamy Potato Salad Recipes

Time 50m

Yield 8

Number Of Ingredients 15

6 medium white potatoes with skin
1 small onion, finely chopped
1 cup chopped celery
1 cup chopped carrots
1 teaspoon celery seed
4 hard-cooked eggs, peeled and chopped
2 eggs, beaten
¾ cup white sugar
1 teaspoon cornstarch
½ teaspoon salt
⅓ cup apple cider vinegar
½ cup milk
1 teaspoon prepared yellow mustard
3 tablespoons butter
1 cup mayonnaise or salad dressing

Steps:

  • Place the potatoes into a large pot, and fill with enough water to cover. Bring to a boil, and cook for about 20 minutes, or until easily pierced with a fork. Drain, and set aside to cool.
  • While the potatoes are cooking, whisk together 2 eggs, sugar, cornstarch, and salt in a saucepan. Stir in the vinegar, milk, and mustard. Cook over medium heat, stirring frequently, until thickened, about 10 minutes. Remove from heat, and stir in the butter. Refrigerate until cool, then stir in the mayonnaise.
  • Peel the potatoes if desired, and cut into medium dice. Place in a large bowl, and toss with the onion, celery, carrots, celery seed and hard-cooked eggs. Gently fold in the dressing. Refrigerate until serving. I personally like this to sit for at least a day before serving to let the flavors blend, but you may serve it as soon as it is chilled.

Nutrition Facts : Calories 496.6 calories, Carbohydrate 49 g, Cholesterol 162.6 mg, Fat 30.5 g, Fiber 4.7 g, Protein 8.6 g, SaturatedFat 7.4 g, Sodium 425.3 mg, Sugar 23.3 g

ANN'S ROASTED POTATO SALAD



Ann's Roasted Potato Salad image

Provided by Food Network

Categories     side-dish

Time 1h5m

Yield 8 servings

Number Of Ingredients 10

11 tablespoons olive oil, divided
6 garlic cloves, chopped
1 teaspoon salt
1/2 teaspoon ground pepper
Handful chopped fresh thyme and rosemary leaves
3 pounds russet potatoes, cut into large dice
2 tablespoons white vinegar
2 teaspoons Dijon mustard
1/4 cup chopped shallots
1 cup chopped basil leaves

Steps:

  • Preheat oven to 375 degrees F.
  • Mix 6 tablespoons of olive oil, the garlic, salt, pepper and herbs. Add potatoes and toss. Spread out onto a baking sheet and bake for 55 minutes, stirring occasionally. When potatoes are golden brown remove the pan from the oven and let cool. When potatoes are cool, place them in a bowl and scrape the pan drippings into a measuring cup. Add enough oil to the drippings to measure 6 tablespoons of oil. Whisk the vinegar and mustard in a small bowl. Gradually add the oil and then mix in the shallots. Pour the dressing over the potatoes and combine. Season with salt and pepper, if needed. Add chopped basil. Let stand for 1 hour at room temperature. Serve.

GRANDMA'S CREAMY POTATO SALAD



Grandma's Creamy Potato Salad image

This potato salad is just like Grandma's.

Provided by Frank David

Categories     Salad     Potato Salad Recipes     Red Potato Salad Recipes

Time 50m

Yield 6

Number Of Ingredients 10

1 ½ pounds red potatoes, peeled
1 ½ cups mayonnaise
1 cup chopped celery
½ cup chopped onion
1 tablespoon white vinegar
1 tablespoon prepared yellow mustard
1 teaspoon salt
¼ teaspoon ground black pepper
4 hard-cooked eggs, chopped
1 teaspoon paprika, or to taste

Steps:

  • Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and let cool enough to handle, 10 to 15 minutes. Cut into cubes.
  • Mix mayonnaise, celery, onion, vinegar, mustard, salt, and pepper together in a large bowl. Add potatoes and mix to combine. Stir in eggs and sprinkle with paprika.

Nutrition Facts : Calories 538.1 calories, Carbohydrate 22.5 g, Cholesterol 162.2 mg, Fat 47.6 g, Fiber 2.7 g, Protein 7.3 g, SaturatedFat 7.7 g, Sodium 794.6 mg, Sugar 3.1 g

AMISH POTATO SALAD (OLD-FASHIONED RECIPE)



Amish Potato Salad (Old-Fashioned Recipe) image

Provided by insanelygood

Categories     Recipes

Time 50m

Number Of Ingredients 14

5 medium white potatoes, unpeeled
2 eggs, beaten
1 teaspoon cornstarch
1/2 teaspoon salt
1/3 cup apple cider vinegar
1/2 cup milk
1 teaspoon yellow mustard
3 tablespoons butter
1 cup mayonnaise or salad dressing
1 small onion, finely chopped
1 cup chopped celery
1 cup chopped carrots
1 teaspoon celery seed
4 hard-boiled eggs, peeled and chopped

Steps:

  • Place the potatoes in a large pot and fill it with enough salted water to cover them. Bring the water to a boil and continue to cook for 20 minutes, or until the potatoes are fork-tender. Drain and set aside to cool.
  • Meanwhile, make the dressing. Whisk together the 2 eggs, sugar, cornstarch, and salt in a saucepan over medium heat. Mix in the vinegar, milk, and mustard. Continue to cook, stirring continuously for about 10 minutes, or until thick.
  • Remove from heat and mix in the butter. Allow the dressing to cool in the fridge. Mix in the mayonnaise.
  • Peel the potatoes, if desired. Slice them into bite-sized cubes and place them in a large bowl. Mix in the onion, celery, carrots, celery seed, and 4 hard-boiled eggs. Gently toss in the dressing. Refrigerate for at least 1 hour, better if overnight. Serve chilled and enjoy!

Nutrition Facts : Calories 497 cal

AMISH POTATO SALAD



Amish Potato Salad image

Amish potato salad is a tangy, slightly sweet version of potato salad that will be welcome at any barbecue or picnic. Made popular by Walmart ®, it gets tang and color from apple cider vinegar and yellow mustard and a touch of sweetness from pickle relish and a dash of sugar. Some of the potatoes get blended in with the dressing to give the salad the chunky-yet-creamy texture that we love.

Provided by Food Network Kitchen

Categories     side-dish

Time 55m

Yield 4 cups

Number Of Ingredients 11

1 1/2 pounds russet potatoes, peeled and diced into 3/4-inch cubes
Kosher salt
3 tablespoons apple cider vinegar
2 tablespoons sugar
1 tablespoon yellow mustard
1/4 teaspoon celery seed
3 large hard-boiled eggs
1/3 cup mayonnaise
1/4 cup diced celery (about 1 stalk)
2 tablespoons finely chopped white onion
1 tablespoon sweet pickle relish

Steps:

  • Place the potatoes into a pot and cover with cold water by 1 inch. Season generously with salt. Bring to a boil, then lower the heat to medium and continue to cook until the potatoes are tender, about 5 minutes.
  • While the potatoes are cooking, begin the dressing. Combine the vinegar and sugar in a small microwave-safe bowl. Cook until the sugar has dissolved, about 30 seconds. Add the mixture to a food processor along with the mustard, celery seed and the yolk of 1 of the hard-boiled eggs. Pulse until combined.
  • Drain the potatoes and add to a large bowl. Toss together with 2 tablespoons of the dressing and reserve the remaining dressing in the food processor. Chill the potatoes in the refrigerator for 30 minutes.
  • Finish the dressing by adding the mayonnaise, 1/2 teaspoon salt, remaining 2 eggs plus the egg white and 1 cup of the potatoes, reserving the remaining potatoes for the salad. Process until smooth yet with some texture remaining.
  • Mix the reserved potatoes with the dressing along with the celery, onion and relish. Taste for seasoning.

MAYA ANGELOU'S COLD POTATO SALAD



Maya Angelou's Cold Potato Salad image

Made on the Today show and in the cookbook Today's Kitchen cookbook! I haven't made this yet, put here for safekeeping. Will make soon though, it looks so good! Cook time is about the time it takes to cook the potatoes.

Provided by Sharon123

Categories     Salad Dressings

Time 25m

Yield 6-8

Number Of Ingredients 10

6 cups peeled diced, cooked potatoes
1 medium red onion, finely chopped
1 cup celery, finely diced
1 cup dill pickle, chopped (or dill relish)
1 cup sweet relish, drained
8 large hard-boiled eggs, 4 chopped, 4 whole
sea salt
fresh ground black pepper
1 1/4 cups mayonnaise
fresh parsley, chopped to garnish

Steps:

  • Mix potatoes, onion, celery, pickles, relish, and chopped eggs. Season with salt and pepper. Add mayonnaise.
  • Chill for about 2 hours.
  • Just before serving, halve the remaining 4 eggs, and place on top of the salad as decoration.
  • Sprinkle salad with parsley, and serve immediately. Enjoy!

EASY AMISH POTATO SALAD RECIPE (



Easy Amish Potato Salad Recipe ( image

Provided by Katie

Time 2h30m

Number Of Ingredients 9

3 lbs golden potatoes
5 hard-boiled eggs
1 cup mayonnaise
1/4 cup celery, chopped
1/3 cup sugar
1 Tablespoon yellow mustard
1/4 cup diced white onion (probably about half of a small onion)
2 Tablespoon sweet pickle relish
1/2 teaspoon celery seed

Steps:

  • Bring a large pot of water to a roaring boil over high heat.
  • Place quartered and skinned potatoes into the water until tender.
  • Drain water and set aside 1/3 of the potatoes and place the rest in a large bowl.
  • Mash the potatoes and then fold in the remaining potatoes.
  • Slice your hard-boiled eggs and fold in with the potatoes, setting aside a few to place on top.
  • Fold in the chopped celery.
  • In another bowl, add the mayonnaise and the remaining dressing ingredients - yellow mustard, white onion, sweet pickle relish, and celery seed. Mix together until creamy.
  • Fold the dressing with the potato mixture until everything is combined.
  • Refrigerate until ready to serve - ideally you will let it chill for a few hours before serving.

Nutrition Facts : Calories 291 calories, Carbohydrate 31 grams carbohydrates, Cholesterol 85 milligrams cholesterol, Fat 16 grams fat, Fiber 3 grams fiber, Protein 6 grams protein, SaturatedFat 3 grams saturated fat, ServingSize 1, Sodium 191 milligrams sodium, Sugar 8 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 13 grams unsaturated fat

AMY'S EASIEST EVER POTATO SOUP



Amy's Easiest Ever Potato Soup image

I got this recipe off of one of our local cooking shows. Its fast, easy and yummy! Since it was right after Easter and I had smoked ham left, I cubed it and added it before I cooked it. I also added 2 cups of easy melt shredded american cheese and YUM - O

Provided by Cathy Pete

Categories     Low Protein

Time 6h15m

Yield 4-6 serving(s)

Number Of Ingredients 11

1 medium onion, diced
2 stalks celery, finely chopped
4 tablespoons butter
32 ounces southern style hash browns or 32 ounces o'brien hash brown potatoes
3 cups chicken broth
1 teaspoon garlic salt
1/2 teaspoon black pepper
1 pint heavy cream or 1 pint half-and-half
shredded cheddar cheese
chopped green onion
bacon, cooked and crumbled

Steps:

  • saute onions and celery in butter until soft. Season with salt and pepper. Place celery and onions in a slow cooker. Add hashbrown potatoes, chicken broth and seasonings. Cover and cook on low for 6 - 8 hours. Add cream and continue to cook for another hour. If too thick, add a little milk or water. Garnish each soup bowl with chopped green onion, cheese and bacon.

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