This Amish potato salad has a sweet and sour dressing and is distinctively yellow I grew up eating this salad in Pennsylvania Dutch country
Prep Time
50 mins
Dificult
Medium
Servings
8
Ingredients
Instructions
Place the potatoes into a large pot
and fill with enough water to cover. Bring to a boil
and cook for about 20 minutes
or until easily pierced with a fork. Drain
and set aside to cool.
While the potatoes are cooking
whisk together 2 eggs
sugar
cornstarch
and salt in a saucepan. Stir in the vinegar
milk
and mustard. Cook over medium heat
stirring frequently
until thickened
about 10 minutes. Remove from heat
and stir in the butter. Refrigerate until cool
then stir in the mayonnaise.
Peel the potatoes if desired
and cut into medium dice. Place in a large bowl; mix in onion
celery
carrots
celery seed
and hard-cooked eggs. Gently fold in the dressing. Refrigerate until serving.
Cook’s Note
I personally like this to sit for at least a day before serving to let the flavors blend
