This Amish potato salad has a sweet and sour dressing and is distinctively yellow. I grew up eating this salad in Pennsylvania Dutch country.
Ingredients
- medium white potatoes with skin: 6 piece
- onion: 1 piece (chopped)
- celery: 1 cup (chopped)
- carrots: 1 cup (chopped)
- celery seed: 1 tsp
- hard-cooked eggs: 4 piece (chopped)
- eggs: 2 piece (beaten)
- white sugar: 0.75 cup
- cornstarch: 1 tsp
- salt: 0.5 tsp
- apple cider vinegar: 0.33333 cup
- milk: 0.5 cup
- prepared yellow mustard: 1 tsp
- butter: 3 Tbsp
- mayonnaise or salad dressing: 1 cup
Metric Conversion
Stages of cooking
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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.
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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.
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Peel the potatoes if desired, and cut into medium dice. Place in a large bowl; mix in onion, celery, carrots, celery seed, and hard-cooked eggs. Gently fold in the dressing. Refrigerate until serving.
