Amish Potato Salad
Sweet and tangy potato salad with a cooked dressing made from eggs, sugar, vinegar, and cream. A Pennsylvania Dutch staple with hard-boiled eggs and celery seed.
YIELD
4 servingsPREP
20 minCOOK
20 minREADY
40 minThis isn’t your typical mayo-heavy potato salad, it’s the Pennsylvania Dutch version with a cooked custard dressing that’s equal parts sweet and tangy.
Boil potatoes in their skins until tender, then peel and dice them while they’re still warm. Toss with chopped onion, celery, hard-boiled eggs, and celery seed. Meanwhile, cook a dressing from eggs, sugar, cornstarch, vinegar, cream, and mustard until thick and glossy, then beat in butter and mayonnaise off the heat. Fold the warm potatoes into the cooled dressing and you’ve got the signature sweet-sour flavor that defines Amish cooking.
It’s a church supper classic that tastes even better the next day once the flavors have had time to meld.
Pro Tips
- Cook potatoes in their skins so they don’t get waterlogged and fall apart
- Mix while potatoes are warm so they absorb more of the dressing
- Cool the dressing completely before adding to prevent it from getting too thin
- Adjust vinegar to your taste since the tang can be strong for some palates
Ingredients
Directions
Cook potatoes in their jackets until soft. Cool, peel, and dice. Mix potatoes gently with the next 5 ingredients; then add to the dressing.
DRESSING:
Mix Eggs with sugar, cornstarch and salt. Add vinegar, cream and mustard.
Cook until thickened.
Remove from heat and beat in butter. Add mayonnaise and mix until smooth Add potato mixture to the cooled dressing, folding gently together.
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