Amish Potato Salad

Contributed By: Parker


5 medium white potatoes, unpeeled
2 eggs, beaten
1 teaspoon cornstarch
1/2 teaspoon salt
1/3 cup apple cider vinegar
1/2 cup milk
1 teaspoon yellow mustard
3 tablespoons butter
1 cup mayonnaise or salad dressing
1 small onion, finely chopped
1 cup chopped celery
1 cup chopped carrots
1 teaspoon celery seed
4 hard-boiled eggs, peeled and chopped


1Place 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.
2Meanwhile, 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.
3Remove from heat and mix in the butter. Allow the dressing to cool in the fridge. Mix in the mayonnaise.
4Peel 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!

Helpful Hints:

Servings 8servings
Prep time 30minutes
Cooking time 20minutes

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