Amish Potato Salad
By á-36147
Ingredients
- 3pounds3 pounds Yukon Gold potatoes, peeled and cut into 3/4-inch chunks
- Salt and pepper
- 1/3cup1/3 cup cider vinegar
- 1/4cup1/4 cup sugar
- 2tablespoons2 tablespoons yellow mustard
- 4large4 large hard-cooked eggs, peeled
- 1/2teaspoon1/2 teaspoon celery seed
- 3/4cup3/4 cup sour cream
- 11 celery rib, chopped fine
Details
Adapted from cookscountry.com
Preparation
Step 1
1. Bring potatoes, 1 tablespoon salt, and enough water to cover by 1 inch to boil in Dutch oven over high heat. Reduce heat to medium and simmer until potatoes are just tender, about 10 minutes.
2. While potatoes simmer, microwave vinegar and sugar in small bowl until sugar dissolves, about 30 seconds. Process vinegar mixture, mustard, 1 hard-cooked egg yolk (reserve white), celery seed, and ½ teaspoon salt in food processor until smooth, about 10 seconds. Transfer to medium bowl.
3. Drain potatoes thoroughly, then transfer to large bowl. Drizzle 2 tablespoons dressing over hot potatoes and, using rubber spatula, gently toss until evenly coated. Refrigerate until cooled, at least 30 minutes, stirring gently once to redistribute dressing.
4. Whisk sour cream into remaining dressing. Add remaining hard-cooked eggs and egg white to dressing and, using potato masher, mash until only small pieces remain. Add dressing and celery to cooled potatoes. Cover and refrigerate until chilled, about 30 minutes. Season with salt and pepper to taste. Serve. (Salad can be refrigerated for up to 2 days.)
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