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Amish Potato Salad

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Recipe

 
Trans-fat Free, High Fiber

Ingredients

Amount Measure Ingredient Features
6 medium potatoes
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1 small onions
chopped
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1 cup celery
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1 teaspoon celery seeds
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1 teaspoon salt
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4 large eggs
hard cooked, diced
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2 large eggs
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¾ cup sugar
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1 teaspoon cornstarch
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1 x salt
to taste
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½ cup apple cider vinegar
or less to taste
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1 teaspoon dijon mustard
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½ cup evaporated milk
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3 tablespoons butter
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1 cup mayonnaise
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Ingredients

Amount Measure Ingredient Features
6 medium potatoes
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1 small onions
chopped
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237 ml celery
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5 ml celery seeds
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5 ml salt
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4 large eggs
hard cooked, diced
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2 large eggs
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177 ml sugar
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5 ml cornstarch
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1 x salt
to taste
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118 ml apple cider vinegar
or less to taste
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5 ml dijon mustard
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118 ml evaporated milk
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45 ml butter
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237 ml mayonnaise
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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.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 525g (18.5 oz)
Amount per Serving
Calories 81541% from fat
 % Daily Value *
Total Fat 37g 57%
Saturated Fat 11g 57%
Trans Fat 0g
Cholesterol 360mg 120%
Sodium 1240mg 52%
Total Carbohydrate 36g 36%
Dietary Fiber 5g 21%
Sugars g
Protein 32g
Vitamin A 18% Vitamin C 35%
Calcium 14% Iron 15%
* based on a 2,000 calorie diet How is this calculated?
 

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