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Amish Potato Salad


6 medium white potatoes with skin on
1 small onion, finely chopped
1 cup chopped celery
1 cup chopped carrots
1 teaspoon celery seed
4 hard boiled eggs, peeled and chopped
2 eggs, beaten
cup white sugar
1 teaspoon cornstarch
⅓ cup apple cider vinegar
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 dice. Place in a large bowl and toss with the onion, celery, carrots, celery seed and hard boiled eggs. Gently fold in the dressing.

Refrigerate until serving. It is better to let this sit for at least a day before serving to let the flavours blend, but you may serve it as soon as it is chilled.

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