Amish Potato Salad
Recipe GLPRa9e2bb21f84f78
A creamy, tangy potato salad featuring tender Yukon Gold potatoes, hard-boiled eggs, and a smooth mustard-based dressing infused with celery seed. This traditional Amish-style side dish combines warm potatoes with a cool, zesty dressing that develops flavor as it chills. Perfect alongside grilled meats or at picnics and family gatherings.
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Ingredients
3 pounds Yukon Gold potatoes
1 tablespoon salt (for boiling), plus more for seasoning
4 large eggs
¼ cup sugar
2 tablespoons yellow mustard
½ teaspoon celery seed
1 celery rib, finely chopped
¾ cup sour cream
Black pepper to taste
Directions
Bring a large pot of water to a boil. Carefully lower the eggs into the boiling water and cook for about 10-12 minutes to hard boil them. Transfer the eggs to an ice bath to cool completely, then peel and set aside.
Cut the Yukon Gold potatoes into ¾-inch cubes. Place them in a large kettle and cover with cold water by about 1 inch. Add 1 tablespoon of salt and bring to a boil over high heat.
Once boiling, reduce the heat to medium and simmer until the potatoes are just tender when pierced with a fork, approximately 12-15 minutes. Do not overcook; they should hold their shape.
While the potatoes cook, combine the sugar with 2 tablespoons of water in a small microwave-safe bowl. Heat in the microwave for 30 seconds, stirring until the sugar is completely dissolved. Alternatively, dissolve the sugar and water on the stovetop over low heat.
Chop 3 of the hard-boiled eggs into small pieces, reserving 1 whole egg. Separate the yolk from the white of one egg; reserve the white for later.
Pour the warm sugar-water mixture into a food processor or blender. Add the reserved egg yolk, ½ teaspoon salt, yellow mustard, and celery seed. Process until the mixture is smooth and emulsified. Transfer this dressing base to a medium bowl.
Drain the cooked potatoes thoroughly and transfer to a large mixing bowl. Drizzle about 2 tablespoons of the dressing base over the potatoes and gently toss to coat evenly.
Refrigerate the dressed potatoes for at least 30 minutes. Stir once halfway through cooling to ensure the dressing is distributed evenly.
Fold the sour cream into the remaining dressing mixture until well combined.
Add the chopped eggs (including the reserved egg white) and the finely chopped celery to the sour cream dressing. Using a potato masher, gently break the eggs into small, bite-sized pieces.
Pour the complete dressing over the chilled potatoes and gently toss until everything is evenly coated. Season to taste with additional salt and black pepper.
Cover and refrigerate for at least 30 minutes more, or until thoroughly chilled. Serve cold as a side dish.
