Old Fashioned Amish Potato Salad Recipes

AMISH POTATO SALAD

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.

OLD FASHIONED POTATO SALAD

Steps:

• Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, cool, peel and chop.
• Place eggs in a saucepan and cover with cold water. Bring water to a boil; cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
• In a large bowl, combine the potatoes, eggs, celery, onion, relish, garlic salt, celery salt, mustard, pepper and mayonnaise. Mix together well and refrigerate until chilled.

CONTEST-WINNING OLD-FASHIONED POTATO SALAD

Steps:

• Place potatoes in a saucepan and cover with water; bring to a boil. Reduce heat. Cook for 20-25 minutes or until tender; drain. Place in a large bowl; add eggs, celery and onions. , In a small bowl, combine the remaining ingredients. Pour over potato mixture and toss to coat. Cover and refrigerate for at least 1 hour.

OLD FASHIONED AMISH POTATO SALAD RECIPE

Steps:

• Wash potatoes and peel them using a vegetable peeler.
• Cut them into ½ inch cubes. Soak the potatoes in water until ready to use.
• Heat 2-3 cups of water in a pot over medium heat.
• Once the water comes to a boil, add the potato cubes and 1 tsp salt to the pot and stir well. Cover the pot with a lid and reduce the heat to low.
• Cook covered for 10 minutes or until the potatoes are fork-tender.
• Drain the water and run the cooked potatoes under cold water to stop the cooking process and cool them down.
• Tip - Do not over boil the potatoes, they should be cooked yet intact. You can also cook some macaroni along with potatoes to make a cold Amish potato pasta salad.
• Note - Do not mix hot potatoes with the dressing, the dressing might split.
• Stir together mayonnaise, yellow mustard sauce, sugar, apple cider vinegar, salt, black pepper, and celery seeds in a small mixing bowl.
• Add the cooked potatoes to a large mixing bowl.
• Add boiled egg, celery ribs, red onions, and sweet pickle relish to the bowl.
• Pour the dressing over the salad and toss everything well.
• Check for seasonings and add more if needed.
• Chill the salad in the refrigerator for a few hours before serving.

AMISH POTATO SALAD (OLD-FASHIONED RECIPE)

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!