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.

• Preparation Time: 30 mins
• Cooking Time: 20 mins
• Total Time: 50 mins
• Calories: 497 Calories

Ingredients

• 2 eggs, beaten
• 3 tablespoons butter
• 1 teaspoon cornstarch
• 1 cup chopped celery
• 1 cup chopped carrots
• 1 small onion, finely chopped
• 1 teaspoon celery seed
• 1 teaspoon prepared yellow mustard
• 1 cup mayonnaise or salad dressing
• 4 hard-cooked eggs, peeled and chopped
• 6 medium white potatoes with skin
• 0.5 cup milk
• 0.5 teaspoon salt
• 0.75 cup white sugar
• 0.33333334326744 cup apple cider vinegar

Recipe Instructions

Step 1

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.

Step 2

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.

Step 3

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.