Ten years ago on a family road trip to Pennsylvannia, I tasted this Amish Potato Salad for the first time at a roadside barbecue restaurant. It took me ten years to find that exact recipe! With a sweet, tangy, sour dressing, and it’s distinctive yellow colour, this potato salad is absolute perfection!
An Amish Potato Salad is unlike any potato salad I’ve ever prepared before! The first time I prepared it, I thought the method for making the dressing was quite odd. Cooking milk with vinegar, eggs, and mustard was a combination I was sure was going to come out curdled, but it didn’t! And, it was one of the best potato salads I’ve ever eaten! Now, if you know me personally, of if you’ve been a Lord Byron’s Kitchen reader for a while now, you will trust me when I say nobody knows potato salad like I do!
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Don’t judge me because I have a list of favourite potato salads, because nobody loves or does a potato salad better than a Newfoundlander! I was born and raised in Newfoundland. Do you know what that means? Among other things, it means that I know potato salad better than anyone! As a food blogger, it is my job to try recipes, and I’ve tried more potato salads that I care to count. To date, I have not found any potato salad that can beat a traditional Newfoundland variety, but this Amish Potato Salad comes very close!
My absolute favourite type of potato salad is the Vegetable Potato Salad. If you travel across the island, you will discover that just about everyone makes it just a little differently. But, there are a few constant staples. For example, almost all Newfoundlanders will use canned mixed vegetables in their potato salad. And, by doing so, they are right!
Some of them will add apples. But, I’d rather be trapped in a butterfly conservatory. Those of you who know me well can just imagine how horrifying that would be for me! Some people add raw onion. I love the flavour of onion, but not raw, and certainly not in a Newfoundland potato salad. With that said, raw white onions are used in this Polish Potato Salad and it works wonderfully! Some will add egg. I do. I love the texture and taste of eggs in a potato salad.
MORE POTATO SALAD!
Lord Byron’s Kitchen has a lot of potato salad recipes. Yes, a good percentage of them are prepared in Newfoundland style, but some of them are not. So, basically, there’s a potato salad recipe here for everyone!
Inspired by classic Greek ingredients, with bright and fresh flavours, Greek Potato Salad is a great alternative to regular home style potato salad. Complete with feta, lemon, dill and pine nuts – who could resist!? For the serious dill pickle enthusiast, Dill Pickle Potato Salad is a creamy, dill-packed side dish fit for any summertime meal! Prepared with dill pickles, fresh chopped dill, and dill pickle juice too, this salad is very dilly indeed! Familiar Tex Mex ingredients can be found in my delicious Tex Mex Potato Salad. Doesn’t it just scream summer? Prepared with baby potatoes, black beans, corn, bell peppers, and a mayonnaise and sour cream-based sauce, this potato salad is sure to be a hit!
In terms of Newfoundland-style potato salads, I’ve got you covered there too! I’ve already mentioned my favourite of the three common types, Vegetable Potato Salad. It’s made with chopped hard boiled eggs, mashed potatoes, and green onions; it’s creamy, comforting, and oh so delicious! Mustard Potato Salad is very similar to regular potato salad, but with tang and zing from yellow mustard. Also, this one doesn’t have eggs. It’s a great way to update your regular salad with a new flavour profile! And, finally, there’s my Pickled Beet Potato Salad which is a sweet and creamy side dish paired perfectly with chicken or roast beef; a perfect summer potluck take-along side dish!
INGREDIENTS NEEDED TO PREPARE THIS RECIPE
The following is a list of the ingredients needed to prepare this recipe. For exact amounts and measurements, refer to the printable recipe card located near the bottom of this post.
FOR THE DRESSING:
- Eggs
- Sugar – I’m using only 1/4 cup, but you can use up to 1/2 cup if you prefer a sweeter potato salad.
- Cornstarch
- Salt
- Apple Cider Vinegar – Try not to substitute this with other vinegars. Apple cider vinegar just tastes better in this salad.
- Milk – Use whole milk for best results.
- Yellow Mustard
- Butter
- Mayonnaise
ADDITIONAL SALAD INGREDIENTS:
- Potatoes – Use 6 large white flesh potatoes.
- Carrots
- Salt
- White Onion – I don’t like raw onion in potato salads, so I grated the onion and soaked it in cold water for 15 minutes. Drain well, squeezing the water out of the onion, before adding to the salad. This is completely optional.
- Celery
- Hard Boiled Eggs – Peeled and diced.
- Celery Seeds
- Green Onions – These add a burst of freshness to the salad.
- Ground Black Pepper
HOW TO MAKE THIS AMISH POTATO SALAD
Begin by preparing the salad dressing. In a saucepan, whisk together the eggs, sugar, cornstarch, and salt until very well combined. Next, stir in the vinegar, milk, and yellow mustard. Stirring gently, but constantly, over medium heat, cook the sauce until thickened – about 8 minutes. Remove the sauce from the heat and immediately stir in the butter until fully melted and incorporated into the sauce. Transfer the sauce to a large glass mixing bowl and set aside to cool.
While the sauce cools, add the diced carrots and diced potatoes to a pot and cover them by an inch with cold water. Add the salt. Bring to a boil and cook until carrots and potatoes are fork-tender. Drain and set aside to cool for at least 15 minutes. Once the vegetables are cooled, whisk the mayonnaise into the sauce mixture until combined. Next, transfer the carrots and potatoes to the bowl of sauce along with the onion, celery, hard boiled eggs, celery seeds, green onions, and ground black pepper. Using a large spoon, mix and fold all of the ingredients together.
Taste for seasoning and sweetness and adjust accordingly. You may serve the salad immediately, however for best results, transfer the salad to a bowl with a tight fitting lid and refrigerate for 4 hours before serving.
INCLUDING THE EGG YOLKS
Whenever I make a potato salad with hard boiled eggs in it, I tend to only use half of the egg yolks. Let me explain. All of the eggs are hard boiled and then roughly chopped. Before I chop them, I cut the eggs in half and remove the yolk from half the amount of eggs. The only reason I do this is that I don’t care for an extremely yellow salad!
I don’t mind a little yellow tint to the finished product, but I don’t want the salad to be completely yellow. Does it matter? Absolutely not! You can include all of the yolks in your salad, but if you do, keep in mind that your salad will be more yellow than the one you see in the photographs.
It’s all in my head, I know! But, how many times have we all heard the expression that we eat with our eyes first? Well, my eyes tell me that I don’t want to eat a yellow potato salad. Ha! In this case though, I added all of the egg yolks. The sauce mixture has yellow mustard in it, so there was already going to be a yellow colouring to the finished salad.
STORING AND REFRIGERATION
It’s important to let the salad chill in the fridge for at least four hours. This will allow the ingredients time to hang out and get to know each other! The vegetables and dressing will marry and all of the flavours will be exchanged and absorbed.
After four hours, the salad is ready to serve. Toss it again before plating just to freshen everything up. The salad does tend to settle a little bit. You can safely store this salad in your fridge for up to three days. Be sure to keep the salad covered at all times.
QUESTIONS?
If I have not answered all of your questions in the text above, don’t hesitate to reach out to me! You can contact me by sending me a message in the comments section further down the page. I will try my best to answer as soon as possible! You might reach me even faster by following me on Facebook and sending me a private message. Scroll down below the recipe card to find my Follow Me on Social Media box and never miss another recipe!
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Amish Potato Salad
Ingredients
For the Dressing:
- 2 large eggs
- 1/4 cup sugar (you can use up to 1/2 cup of sugar if you prefer a sweeter potato salad)
- 1 teaspoon cornstarch
- 1/2 teaspoon salt
- 1/3 cup apple cider vinegar
- 1/2 cup milk
- 1 tablespoon yellow mustard
- 3 tablespoons butter
- 1 cup mayonnaise
Additional Salad Ingredients:
- 6 large russet potatoes, peeled and cut into 3/4 inch dice
- 1 cup carrots, peeled and cut into 1/2 inch dice
- 1/2 teaspoon salt
- 1/4 cup white onion, grated
- 1/2 cup celery, chopped
- 6 large hard-boiled eggs, peeled and diced
- 1 teaspoon celery seeds
- 1/4 cup green onions, thinly sliced
- 1/2 teaspoon ground black pepper
Instructions
- Begin by preparing the salad dressing. In a saucepan, whisk together the eggs, sugar, cornstarch, and salt until very well combined.
- Next, stir in the vinegar, milk, and yellow mustard.
- Stirring gently, but constantly, over medium heat, cook the sauce until thickened – about 8 minutes.
- Remove the sauce from the heat and immediately stir in the butter until fully melted and incorporated into the sauce. Transfer the sauce to a large glass mixing bowl and set aside to cool.
- While the sauce cools, add the diced carrots and diced potatoes to a pot and cover them by an inch with cold water. Add the salt. Bring to a boil and cook until carrots and potatoes are fork-tender. Drain and set aside to cool for at least 15 minutes.
- Once the vegetables are cooled, whisk the mayonnaise into the sauce mixture until combined.
- Next, transfer the carrots and potatoes to the bowl of sauce along with the onion, celery, hard boiled eggs, celery seeds, green onions, and ground black pepper.
- Using a large spoon, mix and fold all of the ingredients together.
- Taste for seasoning and sweetness and adjust accordingly.
- You may serve the salad immediately, however for best results, transfer the salad to a bowl with a tight fitting lid and refrigerate for 4 hours before serving.
Nutrition
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