Amys Potato Salad Recipes

AMYS BAKED POTATO SALAD

Steps:

• 1. Peel an cut potatoes into bite sizes add to pot rinse then drain water add water to cover along with salt to season water. bring to boil lower heat to medium cook to fork tender then drain adding cool water over top to stop cooking
• 2. while poatoes are cooking add to a mixing bowl, mayonaise, mustard,relish, cheese, bacon bits, then seasoning.. plus onions I use dehydrated because I don't like raw onions
• 3. add cooled potatoes to mixture carefully mixing an cool for about an hour then serve

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!

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.

AMISH POTATO SALAD

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.

AMY'S POTATO SALAD

Steps:

• 1. Prepare all ingredients as described in the ingredient list. Best if you prepare the potatoes, bacon, and eggs ahead and refrigerate, until about an hour before serving.
• 2. Mash the egg yolks with a fork and stir in the seasonings and the sugar with the mayonnaise and mustard.
• 3. Place prepared potatoes, egg whites, bacon, tomatoes, cucumbers, olives, and onions into a very large salad bowl. Combine carefully by folding ingredients into the dressing mixture. Refrigerate until ready to serve.