Amish Potato Salad

Course: Salad, Side Dish

Cuisine: Amish, North American

Prep Time: 15

Cook Time: 45

Total Time: 1

Servings:

Calories: 572kcal

Author: Lord Byron's Kitchen

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!

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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.

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