3 lbs Yukon Gold potatoes, peeled and cut into 3/4 inch chunks
Salt & pepper
1/3 cup cider vinegar
1/4 cup sugar
2 tbsp yellow mustard
4 large hard cooked eggs, peeled
1/2 tsp celery seed
3/4 cup sour cream
1 celery rib, chopped finely
Instructions
Bring potatoes, 1 tbsp salt, and enough water to cover by 1 inch to boil in large pot over high heat. Reduce heat to medium and simmer until potatoes are just tender, about 10 mins.
While potatoes simmer, microwave vinegar and sugar in small bowl until sugar dissolves, about 30 seconds. Process vinegar mixture, mustard, 1 hard-cooked egg yolk (reserve white), celery seed, and 1/2 tsp salt in food processor until smooth. Transfer to medium bowl.
Drain potatoes thoroughly, then transfer to large bowl. Drizzle 2 tbsp dressing over hot potatoes and, using rubber spatula, gently toss until evenly coated. Refrigerate until cooled, at least 30 mins, stirring gently once to redistribute dressing.
Whisk sour cream into remaining dressing. Add remaining hard cooked eggs and egg white to dressing and, using potato masher, mash until only small pieces remain. Add dressing and celery to cooled potatoes. Cover and refrigerate until chilled, about 30 mins. Season with salt & pepper. Serve.
Originally Submitted
9/1/2010
0 Out of 5 from
0 reviews
You can add this Amish Potato Salad recipe to your own private DesktopCookbook.
