Amys Potato Salad Recipes

AMYS BAKED POTATO SALAD

Steps:

• 1. Peel an cut potatoes into bite sizes add to pot rinse then drain water add water to cover along with salt to season water. bring to boil lower heat to medium cook to fork tender then drain adding cool water over top to stop cooking
• 2. while poatoes are cooking add to a mixing bowl, mayonaise, mustard,relish, cheese, bacon bits, then seasoning.. plus onions I use dehydrated because I don't like raw onions
• 3. add cooled potatoes to mixture carefully mixing an cool for about an hour then serve

AMISH POTATO SALAD

Steps:

• 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-cooked eggs. Gently fold in the dressing. Refrigerate until serving. I personally like this to sit for at least a day before serving to let the flavors blend, but you may serve it as soon as it is chilled.

AMISH POTATO SALAD

Steps:

• Chop potatoes, eggs, onion and celery finely. Place in bowl.
• Combine dressing ingredients in another bowl. Mix well.
• Pour in parts and mix with potato mixture until desired wetness is received.
• Mix well to blend. Chill until ready to serve.

AMY'S EASIEST EVER POTATO SOUP

Steps:

• saute onions and celery in butter until soft. Season with salt and pepper. Place celery and onions in a slow cooker. Add hashbrown potatoes, chicken broth and seasonings. Cover and cook on low for 6 - 8 hours. Add cream and continue to cook for another hour. If too thick, add a little milk or water. Garnish each soup bowl with chopped green onion, cheese and bacon.

AMY'S POTATO SALAD

Steps:

• 1. Prepare all ingredients as described in the ingredient list. Best if you prepare the potatoes, bacon, and eggs ahead and refrigerate, until about an hour before serving.
• 2. Mash the egg yolks with a fork and stir in the seasonings and the sugar with the mayonnaise and mustard.
• 3. Place prepared potatoes, egg whites, bacon, tomatoes, cucumbers, olives, and onions into a very large salad bowl. Combine carefully by folding ingredients into the dressing mixture. Refrigerate until ready to serve.