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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