Amish Potato SaladTry One of Our Best Potato Salad Recipes
There are quite a few versions of Amish potato salad. Here is one that is served chilled and two that are served warm. The first Amish potato salad recipe below is one we are used to having when we visit Pennsylvania Dutch country. It has a distinctive sweet and sour dressing and yellow color. |
Directions:
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.
Baked Amish Potato Salad Recipe
Ingredients:
6 cups red potatoes, boiled until firm/tender and sliced
1 cup raw bacon
1 onion, chopped
3 tbsp. flour
1 1/2 cups water
2/3 cup vinegar
1/2 cup parsley, minced
2/3 cup sugar
2 tsp. celery seed
Directions:
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.
Hot Potato And Onion
Amish Potato Salad Recipe
Ingredients:6 - 8 medium potatoes
2 Tbsp. bacon drippings
1 onion, finely chopped
1/4 cup water
1/2 cup cider vinegar
1 Tbsp. sugar
1 tsp. salt
1/4 cup butter
Pepper to taste
Directions:
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.
If you regularly peel lots of potatoes, consider a Rotato Express with Extra Set of 4 Blades.
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Tasty Bacon and Potato Salad
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INGREDIENTS:
6 large potatoes
2 rashes of bacon
1/2 red onion
1/2 cup mayonaise
1/3 cup sour cream
1 tbs seeded mustard
DIRECTIONS:
Dice ...
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