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Amish Potato Salad
Amish Potato Salad
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Prep Time:
30 minutes
Cook Time:
20 minutes
Total Time:
50 minutes
Creamy Amish potato salad with hard-boiled eggs, celery, and a sweet and tangy dressing of apple cider vinegar, mustard, and mayo.
Ingredients:
  • 6 medium white potatoes with skin
  • 1 small onion, finely chopped
  • 1 cup chopped celery
  • 1 cup chopped carrots
  • 1 teaspoon celery seed
  • 4 hard-cooked eggs, peeled and chopped
  • 2 eggs, beaten
  • 0.75 cup white sugar
  • 1 teaspoon cornstarch
  • 0.33333334326744 cup apple cider vinegar
  • 1 teaspoon prepared yellow mustard
  • 3 tablespoons butter
  • 1 cup mayonnaise or salad dressing
Instructions:
  • Put the potatoes in a large pot and cover with water. Boil until tender when pierced with a fork, about 20 minutes. Drain and let cool.
  • As the potatoes simmer, combine 2 eggs, sugar, cornstarch, and salt in a saucepan. Add vinegar, milk, and mustard. Cook on medium heat, stirring often, until thickened for about 10 minutes. Take off the heat, mix in the butter, and refrigerate until cold. Stir in the mayonnaise before serving.
  • If desired, peel the potatoes and dice them into medium pieces. Combine them in a large bowl with onion, celery, carrots, celery seed, and hard-cooked eggs. Carefully incorporate the dressing and chill until ready to serve.

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