There are quite a few versions of this potato salad.
Below are several, equally tasty, versions.
One of these Amish recipes for potato salad is served chilled and two others are best served warm.
The first recipe you will see below is one we are used to having when we visit Pennsylvania Dutch country.
The family who hosts us know we love it and always have it ready.
This wonderful potato salad has a distinctive sweet and sour dressing and attractive yellow color.The Homestyle Amish Kitchen Cookbook: Plainly Delicious Recipes from the Simple Life
Our Favorite Amish Potato Salad
Boil potatoes in a large pot filled with enough water to cover. Cook for about 20 minutes, or until fork-tender. Drain, and set aside to cool.
While potatoes are cooking, hand beat 2 eggs, sugar, cornstarch, and salt together in a saucepan. Stir in vinegar, milk, and mustard. Cook over medium heat, stirring frequently, until thickened, about 10 minutes. Remove from heat, and stir in butter. Refrigerate until cool, and then stir in the mayonnaise.
Cut cooked potatoes into a medium dice. Place in large bowl. Combine with onion, celery, carrots, celery seed and hard-cooked eggs. Gently fold in the dressing. Refrigerate before serving to let the flavors blend. Serve chilled.
Saute onion and bacon together. Add flour and cook all together for one a couple more minutes. Combine water, vinegar, parsley, sugar and celery seed; add to bacon mixture. Pour over sliced potatoes. Bake for 45 minutes in a 375 degree oven.
This Amish potato salad recipe is served warm
Boil the potatoes whole and unpeeled. Drain and briefly put back over heat to dry. Peel as soon as they are cool enough to handle. Slice and set aside where they can be kept warm. Heat bacon drippings; add onion and stir until lightly browned. Pour bacon dripping/onion mixture over the potatoes.
Combine the water, vinegar, sugar, salt, butter and pepper. Bring to a boil and (while hot) pour over the potatoes and toss together lightly. Place in a warmed serving dish. Garnish with parsley.
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