amish german potato salad recipe
Crumble the remaining bacon over the top and serve warm. Stir in water vinegar sugar and flour add flour a a little at a time to your liking you can always add a little more later.
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. Boil the potatoes in a large pot covered with an inch of water over high heat until tender about 20 minutes depending on the size of the potatoes. Remove the steamer basket from the pot and let the potatoes cool for 20 minutes. The combo of sweet sugar and tangy vinegar and mustard combine for a unique taste people love.
Bring a large pot of water to a boil. Add onion to the bacon grease and cook over medium heat until browned. Potatoes were on the table at nearly every meal in my coal region household during my childhood.
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Combine dressing ingredients in another bowl. 12 Cup Vinegar. Pin On Spk Recipes 1 cup mayonnaise or salad.
Refrigerate until cool then stir in the mayonnaise. Bring to a boil. Take out the bacon and set it aside leave the rendered fat in the pan.
Cook bacon in a large nonstick skillet over medium heat until crisp stirring occasionally. Return to heat and bring just to a boil while stirring constantly. Add water and vinegar.
Cook until soft but not overdone roughly 10-12 minutes. Turn heat down to medium low cover pan and boil potatoes 10-12 minutes or until just tender but still firmDrain potatoes well. Reduce heat to medium and simmer until potatoes are just tender.
Combine potatoes onion celery carrot and chopped eggs in a large bowl. Bring to a boil over medium-high heat. Crumble in half of the bacon.
Bring to a boil and cook for about 10 minutes or until easily pierced with a fork. Simmer 15 minutes or until tender. Place the potatoes into a pot and fill with enough water to cover.
In another bowl mix together the mayonnaise. Cook and stir for 2 minutes or until thickened. Chop potatoes eggs onion and celery finely.
12 pound of bacon diced. Bring to a boil. Gently stir to combine and serve immediately.
Drain potatoes and place in a large mixing bowl. Cut potatoes into small cubes and place in a large bowl. In a large pot over high heat bring potatoes 1 tablespoon salt and enough water to cover by 1 inch to a boil.
Add onions celery hardboiled eggs celery seed salt and pepper. Add in diced potatoes and boil until tender about 10 to 12 minutes. Chill for 30-60 minutes.
Place in a bowl to cool for at least one hour or overnight. Allow the potatoes to fully cool. To test for doneness use a paring knife to pierce one of the potatoes.
While the potatoes are cooking cut the bacon into small pieces. Submit a Recipe Correction. While the potatoes are cooking whisk together 2 eggs sugar cornstarch and salt in a saucepan.
Put potatoes in large saucepan add water to cover and add 1 teaspoon saltOver high heat bring to boil. Amish potato salad is different from more traditional recipes because it is a little bit sweeter. In a small mixing bowl mix together the hard-boiled egg yolks mayonnaise sour cream Dijon apple cider vinegar celery seed sugar salt and pepper.
Let the potatoes cool for 45 minutes. Chop celery and pickles into small pieces and finely chop the onion. Cook over medium heat stirring frequently until thickened about 10 minutes.
By tossing the potatoes directly in the pickle juice they absorb the flavor better than if it was added to the dressing. Remove from heat and stir in the butter. Pour over potatoes and and gently stir until thoroughly coated.
Pour over the reserved warm potato mixture and sprinkle with the reserved bacon and chopped parsley. Add the mixture to the potatoes and mix to coat. In a small bowl combine mayonnaise hard boiled eggs yolks sour cream mustard sugar vinegar salt and pepper.
Add the vinegar water sugar salt and pepper to the pan. Cook the bacon in a skillet over medium heat until crispy. 6 7 hard boiled eggs diced.
Stir in the flour salt and pepper until blended. When potatoes are cool peel and cut into 12 inch pieces. Mix well to blend.
Steam the potatoes covered for 20 minutes. Cook onion until tender. Put the potatoes in a large pot filled with cold water.
Drain all but 2-3 tablespoons of drippings. Reduce heat and gently boil for about 15 minutes or until potatoes are tender. Gradually add the sugar vinegar and water.
Cut potatoes into 14-in. Salt and pepper to taste I start with 1 tsp salt 1 tsp pepper. Unlike other potato salad recipes Amish potato salads include vinegar yellow mustard and sugar in their mayonnaise-based dressing.
Cook potatoes in lightly salted water until fork tender. Steam for a few more minutes if not quite done. Heat through then transfer to a serving dish.
Rinse the potatoes and place them in the steamer basket. Chill until ready to serve. Start making Amish Potato Salad by placing potatoes and chopped hard boiled egg whites in a large bowl.
Bring to a boil then add the potatoes and parsley. Add potatoes and bacon to the skillet. Pour in parts and mix with potato mixture until desired wetness is received.
Stir in the vinegar milk and mustard. Cook and stir for 1 minute or until slightly thickened. Heat over medium heat and cook bacon until crisp about 8 to 10 minutes.
Cook and stir gently over low heat until heated through. Meanwhile make the dressing. I increased the apple cider vinegar from 13 cup to 12 cup and instead of plain milk i used.
If you want to speed the process up you can rinse in cold water. Meanwhile add bacon to a cold large skillet. Bring to a boil reduce the heat to medium and cook until fork-tender 35 to 40 minutes.
Amish german potato salad recipe. Peel the eggs and dice them into small chunks or cut using an egg slicer. Drain and set aside to cool.
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