Our Familys Pennsylvania Dutch Potato Salad Recipes

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OUR FAMILY'S PENNSYLVANIA DUTCH POTATO SALAD



Our Family's Pennsylvania Dutch Potato Salad image

This is truly a family tradition during the summer months. My mom makes it the best - I don't care how many times we follow the recipe - her's always tastes best - must be her touch of love that adds to the flavor. (Note: the cooking time includes boiling the potatoes and making the dressing)

Provided by HokiesMom

Categories     Salad Dressings

Time 1h

Yield 8 cups, 8 serving(s)

Number Of Ingredients 12

3 lbs medium red potatoes (about 18-20 potatoes)
1 cup onion, chopped (vidalia onion is preferred now)
1 cup celery, chopped
2 teaspoons salt
1 teaspoon pepper
6 slices bacon, cooked crisp and diced (save bacon drippings in a small measure)
2 -4 slices bacon, cooked crisp and diced (do not save these drippings)
bacon drippings, from the 6 slices of bacon only (see above)
3/4 cup apple cider vinegar
1/8-1/4 cup sugar (to taste)
6 tablespoons water
1 egg, at room temperature, well beaten

Steps:

  • Cook the 6 slices of bacon in fry pan until crisp, remove from pan and drain on paper towels before dicing. Reserve the bacon drippings in a small measure from these 6 slices. Then cook the remaining 2-4 slices until crisp, remove from pan and drain on paper towels but do not reserve this additional drainings.
  • Cook potatoes in boiling water until just tender -- do not overcook.
  • Cool potatoes slightly then peel and cut into medium sized chunks and place into a large bowl.
  • Add onions, celery, salt and pepper to potatoes and mix lightly (so you do not break up the potatoes).
  • Mix vinegar, sugar and water with cooled bacon drippings in the fry pan.
  • Heat mixture just to simmering - over a medium heat.
  • In another bowl, crack open egg and beat well with a whisk.
  • Very slowly, add the dressing mixture to the beaten egg, whisking constantly.
  • Pour dressing over potatoes and then add bacon and mix lightly.
  • Serve warm.

MY GRANDMA'S PA DUTCH POTATO SALAD



My Grandma's Pa Dutch Potato Salad image

So many potato salad recipes try to make themselves better by adding unusual ingredients. I can guarantee those will be the ones still sitting on the table after the picnic is over. This recipe came from my Grandma who was born in the late 1800's and it's the only one we keep coming back to!

Provided by Cabin Cat

Categories     Potato

Time 1h

Yield 1 large bowl, 10-15 serving(s)

Number Of Ingredients 7

15 medium potatoes, cooked & cubed to the size your family likes*
6 large eggs, hard cooked
1 small onion, minced
2 -3 celery ribs, minced, twice as much as you have onion
1 tablespoon pickle relish, heaping
1 cup mayonnaise, to moisten depends on type of potato
1/4 cup minced fresh parsley

Steps:

  • Mix all ingredients together. Some add crisp fried chopped bacon but its not really necessary.
  • Keep in mind that some types of potato absorb more mayonaise than others.
  • Pile into a nice glass bowl, and decorate top with more thin-sliced eggs and parsley sprigs.
  • *note: 15 potatoes or 5 pounds, whichever comes first.

Nutrition Facts : Calories 387.1, Fat 11, SaturatedFat 2.2, Cholesterol 117.7, Sodium 248.5, Carbohydrate 63.2, Fiber 7.3, Sugar 5, Protein 10.6

CONTEST-WINNING OLD-FASHIONED POTATO SALAD



Contest-Winning Old-Fashioned Potato Salad image

We live at the edge of Pennsylvania Dutch Country, where there are lots of small farms. Country markets are plentiful here, so potatoes are a staple.

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 35m

Yield 8 servings.

Number Of Ingredients 11

4 cups cubed peeled potatoes
3 hard-boiled large eggs, chopped
2 celery ribs, thinly sliced
1/4 cup chopped green onions
1/2 cup sour cream
1/2 cup mayonnaise
2 tablespoons vinegar
2 tablespoons sugar
1 teaspoon prepared mustard
1/2 teaspoon salt
1/4 teaspoon pepper

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.

Nutrition Facts :

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

PENNSYLVANIA DUTCH POTATO FILLING



Pennsylvania Dutch Potato Filling image

These potatoes are perfect for Thanksgiving and Christmas! They are my husband's family tradition in Pennsylvania. This is the actual recipe from my husband's great-grandmother. I cut it down by a third for my family of 4. But I have given you the full recipe so you can cut it however you would like. There is a family 'secret ingredient' that I have never been told and so it's not in this recipe :( I believe it will still be yummy without the 'secret,' but if you happen to know what that is, then add it in ;)

Provided by Shauna Rhoads

Categories     Side Dish     Potato Side Dish Recipes

Time 2h30m

Yield 16

Number Of Ingredients 7

10 pounds potatoes, peeled and cut into 1-inch cubes
2 cups butter, divided
3 onions, diced
1 bunch celery, diced
1 ½ cups milk, divided
3 tablespoons seasoned salt, divided
1 (1 1/4 pound) loaf of white bread, torn into pieces, or as desired - divided

Steps:

  • Place the potato cubes into a large pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 25 minutes. Drain and allow to steam dry for a minute or two.
  • Melt 1/2 cup of butter in a large skillet over medium heat, and cook and stir the onions and celery until they are reduced and browned, about 30 minutes.
  • Preheat oven to 350 degrees F (175 degrees C). Grease 2 glass baking dishes, each 9x13 inches.
  • Place another 1/2 cup of butter into the work bowl of a stand mixer, and add the cooked potatoes. Start the mixer on Low setting. While mixer is running, pour in 1 cup of milk, and add 1 tablespoon of seasoned salt and 4 slices of torn bread. Mix those ingredients briefly into the mixture, and pour in 1/2 cup of milk and 4 more bread slices. Mix that addition, and then mix in 2 more bread slices.
  • After the last 2 bread slices have been roughly incorporated, place another 1/2 cup of butter, 1 tablespoon of seasoned salt, all the onions, celery, and butter from the skillet, and 4 more slices of bread into the mixer bowl. Mix to incorporate, and finally mix in 2 to 4 additional torn bread slices. Allow the mixer to run until the dressing is the desired consistency.
  • Place half the dressing into each prepared baking dish, and top the dressing with the remaining 1/2 cup of butter, cut into thin slices and scattered over the top. Sprinkle remaining 1 tablespoon of seasoned salt evenly over the top of the dishes. Cover the dishes with aluminum foil.
  • Bake in the preheated oven until the dressing is browned, about 1 hour.

Nutrition Facts : Calories 544.1 calories, Carbohydrate 72.1 g, Cholesterol 62.8 mg, Fat 25 g, Fiber 8 g, Protein 10 g, SaturatedFat 15.2 g, Sodium 975.8 mg, Sugar 6.2 g

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