Amish Potato Salad
- Level: Easy
- Yield: 4 cups
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 242
- Total Fat
- 13
- Saturated Fat
- 2
- Carbohydrates
- 27
- Dietary Fiber
- 2
- Sugar
- 6
- Protein
- 6
- Cholesterol
- 98
- Sodium
- 414
- Total: 55 min (includes chilling time)
- Active: 15 min
Ingredients
1 1/2 pounds russet potatoes, peeled and diced into 3/4-inch cubes
Kosher salt
3 tablespoons apple cider vinegar
2 tablespoons sugar
1 tablespoon yellow mustard
1/4 teaspoon celery seed
3 large hard-boiled eggs
1/3 cup mayonnaise
1/4 cup diced celery (about 1 stalk)
2 tablespoons finely chopped white onion
1 tablespoon sweet pickle relish
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.