Amish Potato Salad

Submitted by Rebecca

"This is an authentic recipe from a family that makes it and sells it at a local market. Amish potato salad is sweeter than regular potato salad. PLEASE PAY CAREFUL ATTN TO STEP 3! You DO NOT pour the whole dressing on - you pour on as much as you want. You might want to pour a little bit and let it sit overnight and pour on more the next day as it will soak in."

 

• Ready In: 45mins
• Ingredients: 10
• Serves: 6

ingredients

• 6 cups potatoes, firm-cooked
• 6 hard-boiled eggs
• 1⁄2 cup onion, chopped fined
• 1 cup celery, chopped fine
• 1⁄2 cup salad dressing
• 1 cup sugar
• 3 tablespoons prepared mustard
• 2 tablespoons vinegar
• 1 tablespoon salt
• 1⁄4 cup milk

directions

1. Chop potatoes, eggs, onion and celery finely. Place in bowl.
2. Combine dressing ingredients in another bowl. Mix well.
3. Pour in parts and mix with potato mixture until desired wetness is received.
4. Mix well to blend. Chill until ready to serve.

Reviews

[Whinyard]

Yummy! This definitely needs to sit in the 'fridge at least overnight to let the flavors blend. I did a taste test the morning I made it, again a couple of hours later, and then again the next morning. It was much better the second morning. I also put the dressing ingredients in a 40oz. jar and shook it to mix the ingredients--worked perfectly.

 

[Joey D.]

I thought this was really bad since I took a taste of the liquid right after putting it together, and then the finished dish right after completing. After 24 hours, it's not *as* bad. But, still tasting along the way, I added more mayo/salad dressing, mustard, and vinegar, and now 24 hours later it's okay, still not great. Hindsight being what it is, I'd cut down the sugar to 3/4 cup, increase the mustard just a little (maybe an extra tsp), and double the vinegar. And also increase the amount of potatoes that it dresses. I used a little more than 6 cups (well drained and cooled), and it's a smidgen watery using maybe 3/4 the dressing.

 

[messystation]

Okay, here is the true test of potato salad...I was going to make oven fries for Father's Day, but we decided at the last minute to bring dinner to my dad. I figured potato salad would travel better, but I didn't have time to chill it overnight, which is essential for most potato salads. I also overcooked the potatoes, so they had an almost mashed potato consistency, which I think was a happy accident because it allowed the dressing to penetrate the potatoes more. I used red onion, and instead of adding milk, I used that much more mayonnaise (the dressing seemed a little runny, so I didn't want to use milk.) I also liberally sprinkled with celery seed. My dad said, "You ought to stick with this recipe from now on."

 

[random witty name]

Wonderful recipe! I made it for my bf as he's a huge fan of it. He took one bite and said how it tasted just like what his grandma used to make. Thank you so much for posting this!

 

[O.D. learning new t]

I'm unclear how another reviewer got watery results, the recipe clearly states NOT to add all dressing ingredients at once. Mine turned out well, if a tad sweet for my taste. That's all I would change.