EASY AMISH POTATO SALAD RECIPE (
Provided by Katie
Time 2h30m
Number Of Ingredients 9
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
AMISH POTATO SALAD RECIPE
Steps:
- Boil potatoes, covered in water, for about 25 minutes, or until fork-tender. Do not over cook. Cool. Peel and dice into small bite-sized chunks.
- Boil eggs, covered in water, for about 10 minutes. Cool in ice water. Peel the eggs and dice them into small chunks or cut using an egg slicer.
- Chop celery and pickles into small pieces and finely chop the onion.
- Mix all the dressing ingredients in a small bowl. Add celery, onion, and pickles.
- Mix all the ingredients and chill for several hours. Stir before serving.
Nutrition Facts : ServingSize 1 serving, Calories 147 kcal, Carbohydrate 27 g, Protein 5 g, Fat 2 g, SaturatedFat 1 g, TransFat 1 g, Cholesterol 67 mg, Sodium 494 mg, Fiber 3 g, Sugar 7 g, UnsaturatedFat 2 g
AMISH POTATO SALAD
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
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
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!
Nutrition Facts : Calories 497 cal
AMISH POTATO SALAD
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
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.
AMISH POTATO SALAD
This is an authentic recipe from a family that makes it and sells it at a local market. Amish potato salad is sweeter than regular potato salad. PLEASE PAY CAREFUL ATTN TO STEP 3! You DO NOT pour the whole dressing on - you pour on as much as you want. You might want to pour a little bit and let it sit overnight and pour on more the next day as it will soak in.
Provided by Rebecca
Categories Potato
Time 45m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Chop potatoes, eggs, onion and celery finely. Place in bowl.
- Combine dressing ingredients in another bowl. Mix well.
- Pour in parts and mix with potato mixture until desired wetness is received.
- Mix well to blend. Chill until ready to serve.
Nutrition Facts : Calories 375.7, Fat 8.1, SaturatedFat 2.5, Cholesterol 225.5, Sodium 1492.7, Carbohydrate 66.2, Fiber 4, Sugar 38, Protein 11.1
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- Peel and dice potatoes; cover with cold water in a large pan. Bring to a boil. Reduce heat and gently boil for about 15 minutes, or until potatoes are tender.
- Allow the potatoes to fully cool. If you want to speed the process up, you can rinse in cold water.
- In another bowl mix together the mayonnaise, mustard, white vinegar, granulated sugar, and salt.
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