Amish potato salad is a deliciously creamy and tangy side dish, often distinguished by its slightly sweet dressing made with a touch of sugar, mustard and vinegar. Unlike traditional potato salad, the Amish version incorporates hard-boiled eggs and rich, slightly sweet and tangy dressing that sets it apart. The combination of tender potato, egg and crisp vegetables results in a satisfying dish perfect for picnics, barbecues or family gatherings. The balance of sweet and tangy flavor will have everyone coming back for seconds!
INGREDIENTS:
For the Salad
list of 5 items
3 lbs potatoes, peeled and diced
4 large eggs, hard-boiled and chopped
1 medium onion, finely diced
2 celery stalks, diced
1/2 cup sweet pickles, diced (optional)
list end
For dressing
list of 8 items
1 cup mayonnaise
2 tablespoons yellow mustard
2 tablespoons white vinegar
1/4 cup sugar
1/4 cup milk
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon celery seed (optional)
list end
INSTRUCTIONS
list of 6 items
1. In a large pot, bring the diced potato to a boil in salted water. Cook for 10 to 12 minutes or until tender but not mushy. Drain, and let it cool.
2. In a large mixing bowl, combine the cooked potatoes, chopped hard-boiled eggs, diced onion, celery, and sweet pickles (if using).
3. In a separate, small bowl, whisk together the mayonnaise, mustard, vinegar, sugar, milk, salt, pepper and celery seed until smooth and well-combined.
4. Pour the dressing over the potato mixture and gently toss to coat all the ingredients evenly.
5. Cover and refrigerate the potato salad for at least an hour to allow the flavors to meld together.
6. Serve chilled, and enjoy as a perfect side dish to your favorite summer meals.
list end
Amish potato salad¡¯s unique balance of sweetness and tanginess will add a delightful touch to any gathering!
