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Amish Potato Salad |
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| Course |
Brunch |
| Cuisine |
American |
| Dish Type |
Salad |
| Occasion |
Any |
| Myfield |
This is like the potato salad I grew up with in Pennsylvania Dutch country. This has a sweet and sour dressing and is distinctively yellow. |
| Submitted
By |
Admin |
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| Category |
Salad |
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Method |
-- |
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Time |
50 Min |
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Calories |
23 |
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Serves |
8 |
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Ingredients : |
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- 6 medium white potatoes with skin
- 1 small onion, finely chopped
- 1 cup chopped celery
- 1 cup chopped carrots
- 1 teaspoon celery seed
- 4 hard-cooked eggs, peeled and chopped
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- 2 eggs, beaten
- 3/4 cup white sugar
- 1 teaspoon cornstarch
- 1/2 teaspoon salt
- 1/3 cup apple cider vinegar
- 1/2 cup milk
- 1 teaspoon prepared yellow mustard
- 3 tablespoons butter
- 1 cup mayonnaise or salad dressing
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| How to Prepare : |
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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, and toss with the onion, celery, carrots, celery seed and
hard-cooked eggs. Gently fold in the dressing. Refrigerate until
serving. I personally like this to sit for at least a day before
serving to let the flavors blend, but you may serve it as soon as it is
chilled.
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