Best 8 Amys Potato Salad Recipes

AMISH POTATO SALAD

Steps:

• 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. I personally like this to sit for at least a day before serving to let the flavors blend, but you may serve it as soon as it is chilled.

ANN'S ROASTED POTATO SALAD

Steps:

• Preheat oven to 375 degrees F.
• Mix 6 tablespoons of olive oil, the garlic, salt, pepper and herbs. Add potatoes and toss. Spread out onto a baking sheet and bake for 55 minutes, stirring occasionally. When potatoes are golden brown remove the pan from the oven and let cool. When potatoes are cool, place them in a bowl and scrape the pan drippings into a measuring cup. Add enough oil to the drippings to measure 6 tablespoons of oil. Whisk the vinegar and mustard in a small bowl. Gradually add the oil and then mix in the shallots. Pour the dressing over the potatoes and combine. Season with salt and pepper, if needed. Add chopped basil. Let stand for 1 hour at room temperature. Serve.

GRANDMA'S CREAMY POTATO SALAD

Steps:

• Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and let cool enough to handle, 10 to 15 minutes. Cut into cubes.
• Mix mayonnaise, celery, onion, vinegar, mustard, salt, and pepper together in a large bowl. Add potatoes and mix to combine. Stir in eggs and sprinkle with paprika.

AMISH POTATO SALAD (OLD-FASHIONED RECIPE)

Steps:

• Place the potatoes in a large pot and fill it with enough salted water to cover them. Bring the water to a boil and continue to cook for 20 minutes, or until the potatoes are fork-tender. Drain and set aside to cool.
• Meanwhile, make the dressing. Whisk together the 2 eggs, sugar, cornstarch, and salt in a saucepan over medium heat. Mix in the vinegar, milk, and mustard. Continue to cook, stirring continuously for about 10 minutes, or until thick.
• Remove from heat and mix in the butter. Allow the dressing to cool in the fridge. Mix in the mayonnaise.
• Peel the potatoes, if desired. Slice them into bite-sized cubes and place them in a large bowl. Mix in the onion, celery, carrots, celery seed, and 4 hard-boiled eggs. Gently toss in the dressing. Refrigerate for at least 1 hour, better if overnight. Serve chilled and enjoy!

AMISH POTATO SALAD

Steps:

• Place the potatoes into a pot and cover with cold water by 1 inch. Season generously with salt. Bring to a boil, then lower the heat to medium and continue to cook until the potatoes are tender, about 5 minutes.
• While the potatoes are cooking, begin the dressing. Combine the vinegar and sugar in a small microwave-safe bowl. Cook until the sugar has dissolved, about 30 seconds. Add the mixture to a food processor along with the mustard, celery seed and the yolk of 1 of the hard-boiled eggs. Pulse until combined.
• Drain the potatoes and add to a large bowl. Toss together with 2 tablespoons of the dressing and reserve the remaining dressing in the food processor. Chill the potatoes in the refrigerator for 30 minutes.
• Finish the dressing by adding the mayonnaise, 1/2 teaspoon salt, remaining 2 eggs plus the egg white and 1 cup of the potatoes, reserving the remaining potatoes for the salad. Process until smooth yet with some texture remaining.
• Mix the reserved potatoes with the dressing along with the celery, onion and relish. Taste for seasoning.

MAYA ANGELOU'S COLD POTATO SALAD

Steps:

• Mix potatoes, onion, celery, pickles, relish, and chopped eggs. Season with salt and pepper. Add mayonnaise.
• Chill for about 2 hours.
• Just before serving, halve the remaining 4 eggs, and place on top of the salad as decoration.
• Sprinkle salad with parsley, and serve immediately. Enjoy!

EASY AMISH POTATO SALAD RECIPE (

Steps:

• Bring a large pot of water to a roaring boil over high heat.
• Place quartered and skinned potatoes into the water until tender.
• Drain water and set aside 1/3 of the potatoes and place the rest in a large bowl.
• Mash the potatoes and then fold in the remaining potatoes.
• Slice your hard-boiled eggs and fold in with the potatoes, setting aside a few to place on top.
• Fold in the chopped celery.
• In another bowl, add the mayonnaise and the remaining dressing ingredients - yellow mustard, white onion, sweet pickle relish, and celery seed. Mix together until creamy.
• Fold the dressing with the potato mixture until everything is combined.
• Refrigerate until ready to serve - ideally you will let it chill for a few hours before serving.

AMY'S EASIEST EVER POTATO SOUP

Steps:

• saute onions and celery in butter until soft. Season with salt and pepper. Place celery and onions in a slow cooker. Add hashbrown potatoes, chicken broth and seasonings. Cover and cook on low for 6 - 8 hours. Add cream and continue to cook for another hour. If too thick, add a little milk or water. Garnish each soup bowl with chopped green onion, cheese and bacon.