Amish Potato Salad

amish-potato-salad

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
3/4 cup white sugar
1 teaspoon cornstarch
1/3 cup apple cider vinegar
1/2 cup milk
1 teaspoon prepared yellow mustard
3 Tablespoons butter
1 cup mayonnaise

Directions:

Place the potatoes into a large pot, and fill with enough water to cover. Bring to a boil, and cook for about 20 minutes, or until easily pierced with a fork. Drain, and set aside to cool.

While the potatoes are cooking, whisk together 2 eggs, sugar, cornstarch, and salt in a saucepan.

Stir in the vinegar, milk, and mustard. Cook over medium heat, stirring frequently, until thickened, about 10 minutes. Remove from heat, and stir in the butter. Refrigerate until cool, then stir in the mayonnaise.

Peel the potatoes if desired, and cut into medium dice. Place in a large bowl, and toss with the onion, celery, carrots, celery seed and hard-cooked eggs.

Gently fold in the dressing. Refrigerate until serving.

8 Weeks of Healthy Dinner Menus & Recipes

Healthy Menus

Healthy Dinner Menus with Recipes

Week One

Week One Menu

Week Two

Week Two Menu

Week Three

Week Three Menu

Week Four

Week Four Menu

Week Five

Week Five Menu

Week Six

Week Six Menu

Week Seven

Week Seven Menu

Week Eight

Week Eight Menu

 


Classic Crock Pot Recipes

 


The 3 Week Diet


checklists

Get organized and stay on track with checklists for every project.

Free Printable Checklists