This is a great potato salad recipe and with Easter coming up and Memorial Day picnics, I thought I’d share it. I know everyone has their own special potato salad formulation but if you are open to experiment, this is a great one to try! I’ve seen this recipe posted online, but it was first sent to me by an Amish woman from the Ronks, Pennsylvania area. This is a potato salad with a classic Pennsylvania Dutch culinary influence. The apple cider vinegar and yellow mustard are tell-tale signs.
By the way, some versions of this recipe do up the mustard to 3 – 4 tablespoons. So if you like a more “mustardy” salad, feel free to do so.
Otherwise this is an amazing recipe!
- 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
- ¾ cup white sugar
- 1 teaspoon cornstarch
- ½ teaspoon salt
- ⅓ cup apple cider vinegar
- ½ cup milk
- 1 teaspoon prepared yellow mustard
- 3 tablespoons butter
- 1 cup mayonnaise or salad dressing
- 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 diced pieces.
- 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, tastes best after a day of chilling which allows the flavors to meld.