Amish Potato Salad
 Serves |  Total Time |
|---|---|
| 8 | 1.50 hours |
Ingredients
- 5 medium white potatoes
2 eggs
0.75 cup granulated sugar
1 tsp cornstarch- 0.5 tsp salt
0.33 cup apple cider vinegar
0.5 cup milk
1 tsp yellow mustard
3 Tbsp unsalted butter- 1 cup mayonnaise
1 small onion, finely chopped
1 cup chopped celery
1 cup carrots- 1 tsp celery seed
- 4 hard-boiled eggs
Cookware
- 1 large pot
- 1 saucepan
- 1 large bowl
Instructions
Step 1
Place the white 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.
Step 2
Meanwhile, make the dressing. Whisk together the 2 eggs, granulated sugar, cornstarch, and salt in a saucepan over medium heat. Mix in the apple cider vinegar, milk, and yellow mustard. Continue to cook, stirring continuously for about 10 minutes, or until thick.
Step 3
Remove from heat and mix in the unsalted butter. Allow the dressing to cool in the fridge. Mix in the mayonnaise.
Step 4
Peel the potatoes, if desired. Slice them into bite-sized cubes and place them in a large bowl. Mix in the onion, finely chopped, chopped 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!
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