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½ cup sweet onion, chopped
4 hard cooked eggs chopped
(reserve yolk of one)
½ teaspoon celery seed
½ teaspoon salt
½ teaspoon black pepper
Hi! I'm Noreen, wife, mother of two amazing, almost grown, daughters, content creator, cook, baker and sister in Christ. Welcome to my Kitchen! I hope you stick around, enjoy the recipes and share them with those you love!
1 Cup good quality mayonnaise
1 tablespoon granulated sugar
2 tablespoons apple cider vinegar
1/2 teaspoon celery seed
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon cracked black pepper
Independence day is just a couple of days away and what better side dish to share than this amazing Amish style potato salad? Everyone loves potato salad. There are as many ways to make a good potato salad as there are cooks making potato salad. Some use mayo base, some sour cream, some salad dressing, some no dressing. Some a combo of things to create a delicious dressing. That is where this potato salad falls. I am also going to share my thoughts on the original version of this recipe because I think you may find it interesting!
Amish potato salad really is a "thing"! Who knew? When you go to the grocery store deli you can even find tubs of pre-made salad that are called "Amish". However I seriously doubt they really are and think that they, like mine, are more inspired by the original than actually the real deal. What makes Amish potato salad so different from your regular potato salad that you are used to? The dressing of course!
3 pounds white potatoes cooked & cubed
½ cup apple cider vinegar
¼ cup granulated sugar
2 tablespoons yellow mustard
½ cup sour cream
½ cup mayonnaise (Not Miracle Whip)
½ cups celery, chopped
Amish Style Potato Salad
I started with three pounds of white potatoes that I washed, cubed and then boiled for 10 minutes just until they were easy to pierce with a fork. I drained them and spread them out on a baking sheet to cool a bit.
In the mean time, I made the dressing. Which starts with one hard cooked egg yolk. This is going to infuse the dressing with the eggy flavor that would be present in the dressing had it been cooked. So I mashed this with a fork, then added sugar and mashed some more until it resembled wet sand. Then I added the vinegar, mustard, mayo and sour cream and whisked to a smooth consistency. I also added some salt, pepper and of course, celery seed.
Time to build the salad. Add three whole chopped, hard cooked eggs along with the extra egg white to the potatoes, in a large bowl. Add in chopped celery and onion along with the dressing. Give this all a good stir to incorporate everything well. This is best done when the potatoes are still a bit on the warm side so they will easily absorb the dressing.
Now cover and refrigerate for at least an hour. Overnight is best. And that is how you make delicious, tangy and sweet Amish style potato salad, the easy way! I hope you give this a try and I hope you love it!
Amish potato salad starts with a sort of complicated, cooked dressing. Which kind of blew my mind. It starts with beaten eggs, apple cider vinegar, milk, sugar, butter and mustard then celery seed is blended in. This mixture is cooked over a low heat so as not to break it. This is creating what I would equate to a "curd" or custard. This mixture is then cooled completely on ice and then it is mixed with mayonnaise to create the dressing.
When I looked at those ingredients my mind immediately thought of Miracle Whip, or jarred salad dressing that is the compatriot of Mayonnaise on the grocer's shelf. Sweet and tangy, creamy and smooth with a hint of spice from the mustard and just enough herbaceous flavor from the celery seed. Indeed, this could have been the original inspiration for what we know as Miracle Whip!
I ask you, who has time or inclination to create such a dressing on a long hot summer day? I know that this did not appeal to me so I went looking for different options. I think I have come up with something delicious that will make you happy. It still has this awesome creamy texture as well as a tangy sweetness that you will find in the original. The best part is that you can adjust the flavors and the ingredients to make your own version of this hands down, slam tastic salad this Independence Day for your barbecue or picnic!
While you are cooking your potatoes prepare your dressing.
Take one hard cooked egg yolk and mash it very fine with a fork.
Add sugar and mash together with egg yolk until it looks like wet sand.
Add vinegar, mustard, mayo and sour cream along with the seasonings. Whisk well to combine.
When potatoes are drained and cubed, add in the celery onion and chopped eggs. Stir well to combine.
Pour dressing over the potato mixture and stir well to combine. This is best done when the potatoes are still warm as it will help them to absorb this fantastic creamy dressing.
Cover and refrigerate for at least two hours before serving.
Leftovers should be stored in an airtight container and eaten inside of three days.