Amish Potato Salad Food

25 BEST OLD-FASHIONED AMISH RECIPE COLLECTION

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep an Amish dish in 30 minutes or less!

AMISH POTATO SALAD RECIPE

Steps:

• Boil potatoes, covered in water, for about 25 minutes, or until fork-tender. Do not over cook. Cool. Peel and dice into small bite-sized chunks.
• Boil eggs, covered in water, for about 10 minutes. Cool in ice water. Peel the eggs and dice them into small chunks or cut using an egg slicer.
• Chop celery and pickles into small pieces and finely chop the onion.
• Mix all the dressing ingredients in a small bowl. Add celery, onion, and pickles.
• Mix all the ingredients and chill for several hours. Stir before serving.

AMISH POTATO SALAD

Steps:

• Cut the potatoes into big chucks and boil until tender with a fork. Drain and set aside.
• In a large sauce pan over low heat whisk together the ingredients for the dressing. Continue untill thickens and chill for about 2 hours.
• In a large mixing bowl or container toss together the salad ingreidents and then carefully mix in the chilled dressing. Serve chilled.

OLD FASHIONED AMISH POTATO SALAD RECIPE

Steps:

• Wash potatoes and peel them using a vegetable peeler.
• Cut them into ½ inch cubes. Soak the potatoes in water until ready to use.
• Heat 2-3 cups of water in a pot over medium heat.
• Once the water comes to a boil, add the potato cubes and 1 tsp salt to the pot and stir well. Cover the pot with a lid and reduce the heat to low.
• Cook covered for 10 minutes or until the potatoes are fork-tender.
• Drain the water and run the cooked potatoes under cold water to stop the cooking process and cool them down.
• Tip - Do not over boil the potatoes, they should be cooked yet intact. You can also cook some macaroni along with potatoes to make a cold Amish potato pasta salad.
• Note - Do not mix hot potatoes with the dressing, the dressing might split.
• Stir together mayonnaise, yellow mustard sauce, sugar, apple cider vinegar, salt, black pepper, and celery seeds in a small mixing bowl.
• Add the cooked potatoes to a large mixing bowl.
• Add boiled egg, celery ribs, red onions, and sweet pickle relish to the bowl.
• Pour the dressing over the salad and toss everything well.
• Check for seasonings and add more if needed.
• Chill the salad in the refrigerator for a few hours before serving.

AMISH POTATO SALAD

Steps:

• 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.
• 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.
• 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.

EASY AMISH POTATO SALAD RECIPE (

Steps:

• Bring a large pot of water to a roaring boil over high heat.
• Place quartered and skinned potatoes into the water until tender.
• Drain water and set aside 1/3 of the potatoes and place the rest in a large bowl.
• Mash the potatoes and then fold in the remaining potatoes.
• Slice your hard-boiled eggs and fold in with the potatoes, setting aside a few to place on top.
• Fold in the chopped celery.
• In another bowl, add the mayonnaise and the remaining dressing ingredients - yellow mustard, white onion, sweet pickle relish, and celery seed. Mix together until creamy.
• Fold the dressing with the potato mixture until everything is combined.
• Refrigerate until ready to serve - ideally you will let it chill for a few hours before serving.

AMISH POTATO SALAD

Steps:

• Chop potatoes, eggs, onion and celery finely. Place in bowl.
• Combine dressing ingredients in another bowl. Mix well.
• Pour in parts and mix with potato mixture until desired wetness is received.
• Mix well to blend. Chill until ready to serve.

AMISH POTATO SALAD

Steps:

• Add the potatoes and a handful of salt to a large pot and cover with water. Bring to a boil.
• Once boiling, turn the heat down to a simmer and cook until fork tender, about 5-8 minutes. Drain and rinse under cold water. Spread in a single layer onto a baking sheet to dry. Cool for 15 minutes.
• In a large bowl, whisk together the mayonnaise, mustard, vinegar, sugar, paprika, and salt.
• Add the potatoes, carrots, eggs, celery, and onion. Mix everything together until coated with the dressing.
• Cover and refrigerate at least 1 hour or until cold (24 hours is preferred to allow the flavors to develop).Store in the refrigerator for up to 5 days.

AMISH POTATO SALAD

Steps:

• Boil potatoes until cooked, but not too soft.
• Use a food processor or salad shooter to chop cooked potatoes and hard-boiled eggs (or you can chop by hand).
• Combine onion and celery with potatoes and eggs.
• Mix all remaining ingredients well and stir into potato mixture.
• Chill.
• Best when made a day ahead. Enjoy!

AMISH POTATO SALAD

Steps:

• Place the potatoes into a pot and cover with cold water by 1 inch. Season generously with salt. Bring to a boil, then lower the heat to medium and continue to cook until the potatoes are tender, about 5 minutes.
• While the potatoes are cooking, begin the dressing. Combine the vinegar and sugar in a small microwave-safe bowl. Cook until the sugar has dissolved, about 30 seconds. Add the mixture to a food processor along with the mustard, celery seed and the yolk of 1 of the hard-boiled eggs. Pulse until combined.
• Drain the potatoes and add to a large bowl. Toss together with 2 tablespoons of the dressing and reserve the remaining dressing in the food processor. Chill the potatoes in the refrigerator for 30 minutes.
• Finish the dressing by adding the mayonnaise, 1/2 teaspoon salt, remaining 2 eggs plus the egg white and 1 cup of the potatoes, reserving the remaining potatoes for the salad. Process until smooth yet with some texture remaining.
• Mix the reserved potatoes with the dressing along with the celery, onion and relish. Taste for seasoning.

AMISH POTATO SALAD

Steps:

• 1. The best way to boil potatoes is to start out by covering them with cold water in a large pot, then bring it to a boil. Cook them for approximately 20 minutes, or until fork tender. Drain and let them cool.
• 2. While the potatoes are cooking, you can put the eggs, sugar, cornstarch, and salt into a pan and whisk it all together. Then, stir in the vinegar, milk, and mustard. Cook this mixture over medium heat, while stirring. You want it to thicken. Do this for approx.10 minutes. Then take the pot off the heating element and stir in that butter. Put it in the fridge until it's cooled down. Once it's cooled, you can stir in the mayonnaise.
• 3. Peel the cooled potatoes (you can leave them unpeeled if you prefer your potato salad more rustic). Cut the potatoes into roughly medium-sized pieces and then put them into a big bowl. Give them a good, but gentle, toss as you add the onion, celery, carrots, celery seed and hard-cooked eggs.
• 4. Last, you can gently fold in your prepared dressing. Refrigerate. Relax. You're done! It tastes the best after a day of chilling because the flavors really get a chance to meld together for max enjoyment.