Classic Amish Potato Salad Recipe

Ingredients

• 6 medium white potatoes with skin
• 1 small onion, finely chopped
• 1 cup chopped celery
• 1 cup chopped carrots
• 1 teaspoon celery seed
• 4 hard-cooked eggs, peeled and chopped
• 2 eggs, beaten
• 0.75 cup white sugar
• 1 teaspoon cornstarch
• 0.5 teaspoon salt
• 0.33 cup apple cider vinegar
• 0.5 cup milk
• 1 teaspoon prepared yellow mustard
• 3 tablespoons butter
• 1 cup mayonnaise or salad dressing

Instructions

1. Place potatoes in a large pot, cover with water, and bring to a boil. Cook for about 20 minutes, or until easily pierced with a fork. Drain and let cool.
2. While potatoes cook, whisk 2 eggs, sugar, cornstarch, and salt in a saucepan. Stir in vinegar, milk, and mustard. Cook over medium heat, stirring often, until thickened (about 10 minutes). Remove from heat and stir in butter. Refrigerate until cool, then stir in mayonnaise.
3. Peel potatoes if desired, and dice into medium pieces. Place in a large bowl; mix in onion, celery, carrots, celery seed, and hard-cooked eggs. Gently fold in the dressing. Refrigerate until serving.

Nutrition

• Calories: 497 kcal
• Fat Content: 31 g
• Fiber Content: 5 g
• Sugar Content: 23 g
• Sodium Content: 425 mg
• Protein Content: 9 g
• Cholesterol Content: 163 mg
• Carbohydrate Content: 49 g
• Saturated Fat Content: 7 g
• Unsaturated Fat Content: 0 g