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Amish Potato Salad

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This recipe was just perfect! To all the people who say it’s too sweet- You must let it sit! 

I’m so happy I found this recipe it tastes great and it’s been in our family for generations.

This is the best potato salad I’ve ever made. Do let the flavors meld together in the fridge for a night.

Servings: 8

Time:

Preparation     15 minutes

Cooking           15 minutes

Total                30 minutes

What do you need to make Creamy Amish-Style Potato Salad

2lb Yukon Gold potato

1 cup mayonnaise

2 tbsp dijon mustard

2 tbsp apple cider vinegar

1 tsp salt

1 tsp black pepper

1 tsp celery seed

2 eggs, boiled and chopped

½ cup celery, finely chopped

½ cup onion, finely chopped

1 tsp paprika

How to make Creamy Amish-Style Potato Salad

FIRST STEP:

Peel the Yukon Gold potato and cut into 1-inch cubes, place the potatoes into a saucepan and cover with water.

SECOND STEP:

Place the saucepan on high heat and bring to a boil, season with salt. Reduce the saucepan to a simmer and cook for 10 minutes.

Strain the potatoes through a colander and allow to steam dry for 15 minutes.

THIRD STEP:

In a mixing bowl combine the mayonnaise, dijon mustard, apple cider vinegar, black pepper, salt, celery seed, chopped boiled eggs, celery and onion.

While the potatoes are still warm, toss into the mixing bowl and stir.

a)

b)

c)

d)

e)

f)

g)

FOURTH STEP:

Place the bowl into the refrigerator for at least 30 minutes to allow the flavours to come together.

a)

b)

c)

FIFTH STEP:

Dust the creamy Amish-style potato salad with paprika and serve at room temperature.

Enjoy!

YUM!

Creamy Amish-Style Potato Salad

Creamy Amish-Style Potato Salad

Yield: 8
Prep Time: 15 minutes
Cook Time: 15 minutes
Additional Time: 30 minutes
Total Time: 1 hour

Ingredients

  • 2lb Yukon Gold potato
  • 1 cup mayonnaise
  • 2 tbsp dijon mustard
  • 2 tbsp apple cider vinegar
  • 1 tsp salt
  • 1 tsp black pepper
  • 1 tsp celery seed
  • 2 eggs, boiled and chopped
  • ½ cup celery, finely chopped
  • ½ cup onion, finely chopped
  • 1 tsp paprika

Instructions

FIRST STEP:

Peel the Yukon Gold potato and cut into 1-inch cubes, place the potatoes into a saucepan and cover with water.

SECOND STEP:

Place the saucepan on high heat and bring to a boil, season with salt. Reduce the saucepan to a simmer and cook for 10 minutes.

Strain the potatoes through a colander and allow to steam dry for 15 minutes.

THIRD STEP:

In a mixing bowl combine the mayonnaise, dijon mustard, apple cider vinegar, black pepper, salt, celery seed, chopped boiled eggs, celery and onion.

While the potatoes are still warm, toss into the mixing bowl and stir.

FOURTH STEP:

Place the bowl into the refrigerator for at least 30 minutes to allow the flavours to come together.

FIFTH STEP:

Dust the creamy Amish-style potato salad with paprika and serve at room temperature.

Enjoy!

Nutrition Information
Serving Size 1
Amount Per Serving Calories 480Total Fat 32gCholesterol 150mgFiber 4gSugar 20gProtein 10g

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