Prep 20 mins
Cook 25 mins
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.
- Chop potatoes, eggs, onion and celery finely. Place in bowl.
- Combine dressing ingredients in another bowl. Mix well.
- Pour in parts and mix with potato mixture until desired wetness is received.
- Mix well to blend. Chill until ready to serve.
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."
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!
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.