This rich and tasty Amish potato salad goes beautifully as a side dish with any kind of meat or fish. Although you can make a very basic potato salad by tossing chopped cooked potatoes with mayonnaise, sometimes it is nice to make something like this for a change of pace, or when you want something extra-special. Perhaps you are not sure whether to make potato salad or egg salad, so make this recipe and you can expect the very best of both worlds. This is sure to appeal to everyone at your barbeque – adults and kids alike – the flavor is just wonderful. Although we are using white potatoes here you can use red ones if you prefer, and also feel free to tweak any of the other ingredients, to make the salad just as you would like it.
We are using potatoes, hard-cooked eggs, yellow onion and celery as the components of this salad, along with some celery seed if you want to add it. For the dressing, we will be teaming eggs, milk, mayonnaise, vinegar and butter with salt and sugar for seasoning, and cornstarch to thicken it up. This is a really flavorful dressing which suits the flavors in the salad, providing a delightful contrast of both sweet and savory, with some exciting tang thrown in there as well. If you usually make the same potato salad recipe every time, try this Amish take on the dish instead and experience the amazing flavors this salad offers. Refrigerate it for at least a couple of hours, or leave it in the refrigerator overnight so the flavors can really blend.
Curious about Amish Food? Read On…
The Amish have made their home in rural regions of 22 states, along as Ontario, Canada, with Ohio and Pennsylvania being the states with the biggest Amish populations. The oldest Amish community is made up of 16,000 people who live round Lancaster, Pennsylvania, and they are mainly Pennsylvania Dutch (meaning people of German descent) although not all Pennsylvania Dutch are Amish. The German word for German is ‘Deutsch’ which turned into the word ‘Dutch’ and German influences are visible in many Amish food recipes. Home-baked breads and desserts, sauerkraut, soups, and home-grown produce are well-loved. An Amish family would be likely to rustle up a big batch of potato salad. Although hearty soups are popular during the cooler months, salads are popular during the warmer months.
The Amish live simply without electricity or modern conveniences like cars. They prepare simple, hearty dishes. Homegrown fruit and vegetables are popular and main dishes are built around hearty meats like ham, beef or pork chops. Eggs, cheese and other dairy foods are used plentifully. Amish women bake a lot and most Amish families keep a few chickens so they have access to eggs. Our Amish potato salad recipe uses hard-cooked eggs along with beaten eggs in the dressing. You can use mayonnaise or a favorite creamy dressing in the recipe. Serve this with beef or pork, for a hearty meal that everyone will love.
- 8 medium white potatoes
- 4 chopped hard-cooked eggs
- 1 finely chopped small yellow onion
- 1 cup chopped celery
- 1 teaspoon celery seed (optional)
- 2 beaten eggs
- 1 teaspoon cornstarch
- ⅓ cup white sugar
- ½ teaspoon salt
- ⅓ cup apple cider vinegar
- 1 teaspoon prepared yellow mustard
- 1 cup mayonnaise
- ½ cup milk
- 3 tablespoons butter
- Peel the potatoes if you want to, or leave the skin on if you prefer.
- Put them in a pot and pour in enough water to cover them.
- Bring the water to a boil then cook the potatoes for 20 minutes or until tender.
- Drain the potatoes then let them cool.
- Meanwhile, whisk the beaten eggs with the cornstarch, sugar, and salt in a pan.
- Stir in the vinegar, mustard and milk, and cook for 10 minutes or until thickened.
- Take the mixture off the heat and stir in the butter, then refrigerate until cool.
- Stir the mayonnaise into the cooled dressing.
- Dice the potatoes, then toss them with the hard-cooked eggs, celery and, if using, the celery seed too.
- Fold in the dressing gently, then refrigerate for at least a couple of hours before serving.
There are plenty of different recipes for potato salad, from the very basic to the more complex. This recipe was inspired by Amish cuisine. Although the Amish would grow their own potatoes and celery for this dish, and use the eggs from their own chickens, you can find the ingredients easily enough at any grocery store. The dressing has quite a few ingredients in it for a harmonious balance, offering sweet and savory flavors as well as an enticing tang. Once all the ingredients are combined, chill this for at least a few hours so all those amazing flavors can blend and mellow, then serve this with your favorite type of barbequed meat.
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