Amazingly Creamy Amish Potato Salad Recipe Pops With Flavor by 30Seconds Food


Amazingly Creamy Amish Potato Salad Recipe Pops With Flavor

Eggs, celery, carrots and vinegar are the key notes in an Amish potato salad. And the Amish know exactly how to add the ingredients so the flavors pop. This creamy Amish potato salad recipe starts with buttery Yukon gold potatoes and ends with crunchy celery and carrots. This perfect potato salad recipe gets its tang from healthy apple cider vinegar, and it's an ideal side dish any time of the year.

The amazing Amish potato salad recipe is made with potatoes, apple cider vinegar, sugar, yellow mustard, hard-boiled eggs, celery seed, sour cream, celery and carrot. All of the flavors are represented in this Pennsylvania Dutch potato salad recipe! Try to make this creamy potato salad at least 30 minutes before serving so the flavors can blend together. This gluten-free potato salad would be a great side dish for that Easter ham. 

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Cuisine: American
Prep Time: 10 minutes plus time to chill 
Cook Time: 10 minutes
Total Time: 20 minutes plus time to chill 

Servings: 10

Ingredients

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Recipe Notes

  • The Amish don't use a blender for this recipe. If you prefer, you can beat the ingredients in a mixing bowl with a wooden spoon or rubber spatula until smooth and creamy.
  • Store the potato salad in an airtight container in the fridge for up to three days.

Here's how to make it: 

  1. Add the potatoes to boiling salted water and cook until tender, about 10 minutes. Drain.
  2. Combine the vinegar and sugar in a bowl and stir until the sugar dissolves. Put the vinegar and sugar into a blender. Add the mustard, 1 egg yolk (keep the egg white) and celery seed. Season with salt and pepper. Blend until smooth. 
  3. Pour half the mixture over the cooked potatoes and stir. 
  4. Stir the sour cream into the remaining vinegar mixture. 
  5. Stir the sour cream mixture into the potatoes. 
  6. Chop the remaining eggs and egg white into small pieces. Stir in the eggs, carrots and celery. Season with salt and pepper, if needed. Refrigerate at least 30 minutes before serving. Garnish with additional hard-boiled eggs, if desired.

Nutrition Facts Per Serving

Calories: 170

Total Fat: 7.7g

Saturated Fat: 2.4g

Cholesterol: 152mg

Sodium: 315mg

Total Carbohydrate: 19.2g

Dietary Fiber: 2.4g

Total Sugars: 6.5g

Protein: 8.2g

Vitamin D: 14mcg

Calcium: 144mg

Iron: 4mg

Potassium: 440mg

Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. This recipe has been analyzed by VeryWellFit. However, any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.

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Elisa Schmitz
Oh. My. Goodness. I love potato salad and this one sounds PERFECT! #yum
Tribe
Simple goodness.
Cassiday
This looks amazing! 😋
Mary Liz Pack-Kifer
I am surprised to see an Amish recipe recommend the use of a blender. Other than that the recipe sounds great
Donna John
I hear you, Mary Liz Pack-Kifer ! I thought the same exact thing. Funny thing is, so many Amish recipes do call for blenders or food processors. Guess they're adapted for the electricity-using crowd. :-) I have no doubt that the Amish can make it just as good without these kitchen appliances though.
Hector Wasapup
I have worked with the Amish in central Wisconsin. They have a unique blender powered by a mule. Through a complicated gear based system the mule walks in a circle powering the children will whip the mule to make it move faster if high speed blending is needed.
Elisa Schmitz
That's amazing, Hector Wasapup . Thank you for sharing!

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