Amish Potato Salad
Posted: Tue Oct 08, 2013 4:49 pm
My sister had a party and got BBQ from Going's Humble location (good Q) and then we all made the sides. One of my nieces brought the potato salad & I loved it so much I asked for the recipe. What I think makes it so good for my taste is it has no mayonnaise; uses sour cream instead, which gives it a nice tanginess. She called it Amish Potato Salad and said she got the recipe from a cooking show. It's very good potato salad.
Ingredients:
- 3 lbs potatoes (Yukon Gold preferred) peeled and chopped into 3/4" cubes
- 1 T salt
- 1/3 Cup Cider Vinegar
- 1/4 Cup Sugar
- 2 T Yellow Mustard
- 1/2 tsp Salt
- 1/2 tsp Celery Seed
- 4 hard-boiled Eggs
- 3/4 Cup Sour Cream
- 1 rib Celery, finely diced
Directions:
Bring potatoes to a boil w salt and water to cover by 1/2" and boil for about 10 minutes or until tender. Drain well.
Combine vinegar and sugar in a glass bowl and microwave on high for 30 seconds. Stir to completely dissolve the sugar and pour into a food processor. Add mustard, salt, celery seed and 1 cooked egg yolk (reserve the boiled egg white) and process until smooth. Transfer to a large bowl.
Drizzle 2 T of the dressing over the potatoes and toss until well coated and then cool in the fridge for at least 30 minutes.
Add sour cream to the remaining dressing and whisk until combined. Add the remaining boiled eggs, broken up by hand, and then mash with a potato masher into small pieces. Add celery and mix well.
Add the dressing to the cooled potatoes and toss until well coated. Cover w plastic and refrigerate for at least another 30 minutes.
Adjust seasoning w salt and fresh ground pepper to taste before serving.
Ingredients:
- 3 lbs potatoes (Yukon Gold preferred) peeled and chopped into 3/4" cubes
- 1 T salt
- 1/3 Cup Cider Vinegar
- 1/4 Cup Sugar
- 2 T Yellow Mustard
- 1/2 tsp Salt
- 1/2 tsp Celery Seed
- 4 hard-boiled Eggs
- 3/4 Cup Sour Cream
- 1 rib Celery, finely diced
Directions:
Bring potatoes to a boil w salt and water to cover by 1/2" and boil for about 10 minutes or until tender. Drain well.
Combine vinegar and sugar in a glass bowl and microwave on high for 30 seconds. Stir to completely dissolve the sugar and pour into a food processor. Add mustard, salt, celery seed and 1 cooked egg yolk (reserve the boiled egg white) and process until smooth. Transfer to a large bowl.
Drizzle 2 T of the dressing over the potatoes and toss until well coated and then cool in the fridge for at least 30 minutes.
Add sour cream to the remaining dressing and whisk until combined. Add the remaining boiled eggs, broken up by hand, and then mash with a potato masher into small pieces. Add celery and mix well.
Add the dressing to the cooled potatoes and toss until well coated. Cover w plastic and refrigerate for at least another 30 minutes.
Adjust seasoning w salt and fresh ground pepper to taste before serving.
Thanks for sharing.