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Amish Potato Salad from Cook's Country

  • 8 servings
  • Mins
    Prep Time
  • Mins
    Cook Time

Why this recipe works: Amish potato salad is distinct for its egg-enriched, creamy cooked dressing and the sweet-and-sour flavor that comes from vinegar and sugar. We modernized this traditional recipe by ditching the traditional cooked-egg dressing. To keep the rich taste with less work, we processed a hard-cooked egg yolk in the dressing to mimic some of the heft of the cooked dressing. Sour cream added body, tang, and richness to the sweet-and-sour dressing, making up for the missing butter and oil. We set aside a few teaspoons of the dressing before adding the sour cream, and drizzled it over the hot cooked, cubed potatoes. This helped the potatoes soak up more of the rich flavor.


3 pounds Yukon Gold potatoes, peeled and cut into ¾-inch chunks
Salt and pepper
cup cider vinegar (see note)
¼ cup sugar
2 tablespoons yellow mustard
4 large hard-cooked eggs, peeled
½ teaspoon celery seed (see note)
¾ cup sour cream
1 celery rib, chopped fine

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