amish german potato salad recipe
Drain reserving 4 tablespoons drippings. In the drippings saute onion until tender.
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Drain the water and add the potatoes to a mixing bowl.
. By tossing the potatoes directly in the pickle juice they absorb the flavor better than if it was added to the dressing. Salt and pepper to taste I start with 1 tsp salt 1 tsp pepper. Meanwhile make the dressing.
Cover and simmer for 25-30 minutes or until tender. Let the cool for about 10 minutes before adding in your chopped celery boiled eggs diced onion and sweet pickle relish. The combo of sweet sugar and tangy vinegar and mustard combine for a unique taste people love.
Pour in parts and mix with potato mixture until desired wetness is received. Boil the potatoes in a large pot covered with an inch of water over high heat until tender about 20 minutes depending on the size of the potatoes. Chill for 30-60 minutes.
Allow the potatoes to fully cool. Start making Amish Potato Salad by placing potatoes and chopped hard boiled egg whites in a large bowl. In a large pot over high heat bring potatoes 1 tablespoon salt and enough water to cover by 1 inch to a boil.
Combine dressing ingredients in another bowl. Bring to a boil. Place the potatoes into a pot and fill with enough water to cover.
Pour over potatoes and and gently stir until thoroughly coated. 3 tablespoons extra-virgin olive oil. Meanwhile add bacon to a cold large skillet.
12 Cup Vinegar. Drain and set aside to cool. 12 pound of bacon diced.
Amish german potato salad recipe. More Amish Recipes from the Test Kitchen. Add in diced potatoes and boil until tender about 10 to 12 minutes.
Chop celery and pickles into small pieces and finely chop the onion. 8 ounces bacon cut into 12-inch strips. Mix well to blend.
Amish potato salad is different from more traditional recipes because it is a little bit sweeter. Take out the bacon and set it aside leave the rendered fat in the pan. Place quartered and skinned potatoes into the water until tender.
Start by peeling and dicing your potatoes. Drain water and set aside 13 of the potatoes and place the rest in a large bowl. Potatoes were on the table at nearly every meal in my coal region household during my childhood.
1 medium yellow onion diced. Cook bacon in a large nonstick skillet over medium heat until crisp stirring occasionally. In another bowl mix together the mayonnaise.
Bring to a boil then lower the heat to medium and continue to cook until the potatoes are tender. Submit a Recipe Correction. Add the mixture to the potatoes and mix to coat.
Bring to a boil. In a large skillet cook bacon over medium heat until crisp. While the potatoes are cooking cut the bacon into small pieces.
Place potatoes in a large saucepan. Mash the potatoes and then fold in the remaining potatoes. Peel the eggs and dice them into small chunks or cut using an egg slicer.
Place them in a pot cover with water and bring to a boil. Season generously with salt. Stir in water vinegar sugar and flour add flour a a little at a time to your liking you can always add a little more later.
Unlike other potato salad recipes Amish potato salads include vinegar yellow mustard and sugar in their mayonnaise-based dressing. Place the potatoes into a pot and cover with cold water by 1 inch. If you want to speed the process up you can rinse in cold water.
While potatoes simmer microwave vinegar and sugar in small bowl until sugar dissolves about 30 seconds. Add onions celery hardboiled eggs celery seed salt and pepper. Reduce heat and gently boil for about 15 minutes or until potatoes are tender.
Cut potatoes into small cubes and place in a large bowl. I increased the apple cider vinegar from 13 cup to 12 cup and instead of plain milk i used. Bring to a boil.
In a small bowl combine mayonnaise hard boiled eggs yolks sour cream mustard sugar vinegar salt and pepper. Bring to a boil and cook for about 10 minutes or until easily pierced with a fork. Cook the bacon in a skillet over medium heat until crispy.
Slice your hard-boiled eggs and fold in with the potatoes setting aside a few to place on top. Reduce heat to medium and simmer until potatoes are just tender about 10 minutes. Return to heat and bring just to a boil while stirring constantly.
Whisk together the ingredients for the dressing mayonnaise. Simmer 15 minutes or until tender. Chop potatoes eggs onion and celery finely.
Heat over medium heat and cook bacon until crisp about 8 to 10 minutes. Combine potatoes onion celery carrot and chopped eggs in a large bowl. Using a slotted spoon remove to paper towels.
Place potatoes in a Dutch oven. Chill until ready to serve. Bring a large pot of water to a boil.
6 7 hard boiled eggs diced. 2 pounds Yukon gold potatoes about 4 peeled. Cook potatoes in lightly salted water until fork tender.
In a small mixing bowl mix together the hard-boiled egg yolks mayonnaise sour cream Dijon apple cider vinegar celery seed sugar salt and pepper. Drain potatoes and place in a large mixing bowl.
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