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Amish Potato Salad

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Rating: 5/5
1 review

ready in: 30-60 minutes
serves/makes:   10

recipe id: 29330
cook method: stovetop

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Salad Ingredients

6 medium potatoes
1 small onion, chopped fine
1 cup celery, chopped
1 teaspoon celery seed
1 teaspoon salt
4 hard-cooked eggs, diced


2 eggs, well beaten
3/4 cup sugar
1 teaspoon cornstarch
salt, to taste
1/4 cup vinegar
1/2 cup cream or evaporated milk
1 teaspoon mustard
3 tablespoons butter, softened
1 cup mayonnaise


Cook the potatoes in their jackets until soft. Peel and dice. Mix potatoes gently with the remaining 5 salad ingredients; then add the dressing.

To prepare the dressing, mix eggs with sugar, cornstarch and salt. Add vinegar, cream, and mustard. Cook until thickened. Remove from heat and beat in butter. Add potato mixture to the cooled dressing, folding gently together.

added by

Corinna, Houston, Texas, USA


388 calories, 28 grams fat, 31 grams carbohydrates, 6 grams protein per serving.
Show full nutritional data (including Weight Watcher's Points ®, cholesterol, sodium, vitamins, and diabetic exchanges)

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Guest at

REVIEW: 5 star recipe rating
I read the other reviews on what to do with the mayo so I proceeded that way. Very good recipe. The dressing isn't too sweet or too tangy, just the way I like my potato salad. If you like it with more tang add more mustard but I would taste the dressing before you add it.

Guest at


I haven't tried this recipe, but usually you would Refrigerate until cool, then stir in the mayonnaise.

Guest at


I would assume they meant for you to add the mayonaise when when you beat in the butter. Try that.

Registered Member at
Member since:
Mar 28, 2006


I haven't tried this recipe, though it sounds great, but the ingredients include 1 C mayonnaise, which is not listed in the recipe.

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