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Aug 8, 2009 01:03 PM

Potato salad from the Amish market

I know the Burtonsville Amish Market as well as being from the Lancaster Amish markets in Pennsylvania.

Sorry I cannot give you absolute measurements. I am over 70 and I don't measure many things.

Try this

Make your mayonaise sauce...
Mayo, minced onion, minced celery.
(optional- minced parsley is optional)
(optional- 1 or 2 diced hardboiled eggs)
Add a couple of tsp of white vinegar. Salt and pepper to taste.
Some cooks add a bit of sugar...yuk. I hate sweet potato salad;

Boil the potatoes in lightly salted water. Drain when done. Put the warm potatoes in a large bowl. Pour the sauce over the warm potatoes and gently mix. Refrigerate. The flavor develops over time in the refrigerator. The warm potatoes absorbs the sauce, so make plenty of sauce.

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  1. Thank you, recipelover. I can't wait to try this, and absolute measurements are not needed. I wondered whether they used straight mayo or something lighter. Will try this.

    1 Reply
    1. re: helmswoman

      Regular mayo...ALWAYS AND FOREVER!
      But you can live dangerously and try other mayos/salad dressings. It's not a capital investment. It's only one small batch of potato salad and can be tossed out if you don't like it.

    2. I have three Potato Salad recipes from a cookbook from an Amish Cookbook purchased a few years ago at the Amish Market. All three have eggs (so I'm not even sure it they are what you've been accustomed to, since you mentioned "not eggy.") Anyhow, here they are:

      12 c. grated cooked potatoes
      8 hard boilded eggs
      1 1/2 c diced celery
      1/2 medium onion diced
      3 c Miracle whip
      4 tsp. salt 1/4 c vinegar
      2 1/2 c sugar
      3 Tbsp prepared mustard
      1/2 c milk (bought or boiled)

      Mix Miracle Whip, salt, vinegar, sugar, mustard and milk together. Add potatoes, eggs, celegry and onion. Keeps 2 weeks in refrigerator. Yield 1 gal

      Check my Next Post for the Next Two Recipes

      1. Here are the next two Potato Salad recipes from the Amish Market Cookbook.

        8 medium potatoes, cooked and peeled
        1/2 medium onion, finely chopped
        5 hard-boiled eggs, grated
        2 c mayonnaise
        1/4 c sugar
        3 Tbsp mustard
        3/4 tsp celery salt
        3/4 tsp vinegar

        After potatoes are totally cool, grate. Add onions and eggs. Mix remaining ingredients together to make sauce. Pour over potato mixture. Mix gently; cool. This recipe is better if made a day ahead.

        Potato Salad Recipe #3

        10 medium sized potatoes
        5 hard-boiled eggs
        1 1/2 c mayonnaise
        3/4 c sugar
        1 Tbsp (scant) salt
        1/4 c mustard
        1/2 c vinegar
        3/4 tsp celery seed
        1 onion (1/4 - 1/2 c), chopped

        Cook potatoes and cool and grate. Add onions and eggs. Mix remaining ingredients together and pour over potatoes. Mix gently.

        1. Mmmmmmmmm. This sounds good; I may even try it myself, and I've only really made potato salad (from scratch) only about two or three times in my life. My late sister-in-law probably would have loved this as well. Her preference was potato salad without the eggs.