Recipe courtesy of
Stevie Stewart
for
Food Network Kitchen
Recipe courtesy of
Stevie Stewart
for
Food Network Kitchen
Watch how to make this recipe.
Amish Potato Salad
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- Level: Easy
- Total: 55 min (includes chilling time)
- Active: 15 min
- Yield: 4 cups
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 242
- Total Fat
- 13 g
- Saturated Fat
- 2 g
- Carbohydrates
- 27 g
- Dietary Fiber
- 2 g
- Sugar
- 6 g
- Protein
- 6 g
- Cholesterol
- 98 mg
- Sodium
- 414 mg
Amish potato salad is a tangy, slightly sweet version of potato salad that will be welcome at any barbecue or picnic. Made popular by Walmart ®, it gets tang and color from apple cider vinegar and yellow mustard and a touch of sweetness from pickle relish and a dash of sugar. Some of the potatoes get blended in with the dressing to give the salad the chunky-yet-creamy texture that we love.
- Level: Easy
- Total: 55 min (includes chilling time)
- Active: 15 min
- Yield: 4 cups
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 242
- Total Fat
- 13 g
- Saturated Fat
- 2 g
- Carbohydrates
- 27 g
- Dietary Fiber
- 2 g
- Sugar
- 6 g
- Protein
- 6 g
- Cholesterol
- 98 mg
- Sodium
- 414 mg
Ingredients
Directions
- Place the potatoes into a pot and cover with cold water by 1 inch. Season generously with salt. Bring to a boil, then lower the heat to medium and continue to cook until the potatoes are tender, about 5 minutes.
- While the potatoes are cooking, begin the dressing. Combine the vinegar and sugar in a small microwave-safe bowl. Cook until the sugar has dissolved, about 30 seconds. Add the mixture to a food processor along with the mustard, celery seed and the yolk of 1 of the hard-boiled eggs. Pulse until combined.
- Drain the potatoes and add to a large bowl. Toss together with 2 tablespoons of the dressing and reserve the remaining dressing in the food processor. Chill the potatoes in the refrigerator for 30 minutes.
- Finish the dressing by adding the mayonnaise, 1/2 teaspoon salt, remaining 2 eggs plus the egg white and 1 cup of the potatoes, reserving the remaining potatoes for the salad. Process until smooth yet with some texture remaining.
- Mix the reserved potatoes with the dressing along with the celery, onion and relish. Taste for seasoning.
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