Our Familys Pennsylvania Dutch Potato Salad Recipes

MY GRANDMA'S PA DUTCH POTATO SALAD

Steps:

• Mix all ingredients together. Some add crisp fried chopped bacon but its not really necessary.
• Keep in mind that some types of potato absorb more mayonaise than others.
• Pile into a nice glass bowl, and decorate top with more thin-sliced eggs and parsley sprigs.
• *note: 15 potatoes or 5 pounds, whichever comes first.

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.

PENNSYLVANIA DUTCH POTATO SALAD WITH BACON DRESSING

Steps:

• Boil potatoes in jackets until soft.
• Let potatoes cool and then peel and dice.
• Add celery, onion, and sliced hard boiled eggs.
• For the dressing:.
• Fry bacon in skillet until crisp and brown.
• Beat the eggs well and add sugar, spices, water/vinegar mixture. Mix well.
• Reduce skillet heat to a simmer and add egg mixture to the bacon and fat.
• Stir constantly until dressing thickens. Approximately 10 minutes.
• Pour dressing over potato mixture and mix lightly to incorporate into potato salad.
• Serve warm or cool in the refrigerator for several hours before serving.

PENNSYLVANIA DUTCH POTATO SALAD

Steps:

• Mix all ingredients together. Must be chilled over night so potato's can soak up the flavor.

DUTCH POTATO SALAD (HUZARENSALADE)

Steps:

• Place potatoes in cold, salted water and bring to a boil. Cook until tender. Cool and dice.
• Combine dressing ingredients in a small bowl.
• Add all salad ingredients to a large bowl. Mix in dressing.
• Spoon onto a lettuce-lined serving platter with accompaniments decorating the edges.