Amish Potato Salad
Amish Potato Salad is a great summer side dish, made with potatoes and a sweet and tangy dressing.
Ingredients
- 2 lbs yellow potatoes
- 2 large eggs
- 2 stalks celery
- 1 medium sweet onion
- ¾ cup sour cream
- ¼ cup mayonnaise
- ¼ cup apple cider vinegar
- 2 tablespoon sugar
- 2 tablespoon sweet pickle relish
- 1 teaspoon celery seed
- 1 teaspoon salt
- 1 teaspoon black pepper
- ½ teaspoon smoked paprika for garnish
Directions
To Cook Potatoes
- Wash peel and dice potatoes into ½ inch pieces.2 lbs yellow potatoes
- Add potatoes to a large pot. Cover with cold water until there's 1 inch of water above the potatoes. Season generously with salt. Bring to a boil, then reduce to a simmer and simmer for 10 minutes, until potatoes are just fork tender.
To Boil Eggs
- Place two eggs in a small saucepan and cover with water. Add a splash of vinegar and bring to a boil over high heat. Once boiling, turn off the heat and allow to sit for 10 minutes.
- Prepare an ice bath - cold water and ice cubes in a small bowl - and place eggs into the ice bath. Let cool until cool enough to handle. Then peel the shell and finely dice the hardboiled eggs.2 large eggs
Vegetables and Dressing
- Finely dice the celery and onion. Set aside.2 stalks celery, 1 medium sweet onion
- In a large bowl, whisk together the remaining ingredients (except paprika)¾ cup sour cream, ¼ cup mayonnaise, ¼ cup apple cider vinegar, 2 tablespoon sugar, 2 tablespoon sweet pickle relish, 1 teaspoon celery seed, 1 teaspoon salt, 1 teaspoon black pepper
Combine
- Drain boiled potatoes and add to the large bowl with the dressing. Add the diced celery and onion, along with the hardboiled egg. Fold with a spatula until potatoes are fully covered in the dressing and everything is well mixed. Cover and refrigerate for at least 30 minutes, but up to overnight.
- Taste potato salad, adjusting salt, pepper and vinegar if needed. Prior to serving, sprinkle smoked paprika on top.½ teaspoon smoked paprika
Notes
Potato salad tastes best the next day. Make 24 hours in advance if possible and keep refrigerated until ready to serve.
Nutrition
Serving: 1servingCalories: 266kcalCarbohydrates: 40gProtein: 7gFat: 10gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 80mgSodium: 563mgPotassium: 820mgFiber: 4gSugar: 11gVitamin A: 484IUVitamin C: 33mgCalcium: 82mgIron: 2mg
Recipes on Cookaholic Wife are for information purposes only. Nutritional Data provided has not been evaluated by a nutritionist.
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