I really want to make my own potato salad

Question

can someone give me easy instructions 4 potato salad? How about the Amish style?

Answer 1

Southern-Style Potato Salad

8 to 10 medium white potatoes

1 small onion, chopped

2 to 3 celery ribs, sliced

2 tablespoons apple cider vinegar

1 to 2 tablespoons mustard

2 teaspoons celery seed

1/3 cup sweet pickle relish

1 to 1 1/4 cups salad dressing (such as Miracle Whip brand salad dressing)*

1 to 2 tablespoon prepared mustard

Salt and freshly ground black pepper to taste

4 hard-boiled eggs, coarsely chopped

1 to 2 hard-boiled eggs, sliced, for garnish (optional)

Fresh snipped parsley for garnish (optional)

Paprika for sprinkling (optional)

Place washed, unpeeled potatoes in large cooking pot. Fill pot with enough water to just cover potatoes, add 2 tablespoons salt. Bring to a boil, reduce heat and simmer, slightly covered, for about 20 minutes or until tender. Do not overcook. Drain water.

When potatoes are cool enough to handle, but still warm, peel and cut into 3/4-inch cubes. Place in large bowl. Add onions, celery and chopped egg.

Combine remaining ingredients in a medium bowl; mix well. Add to potato mixture and gently stir to combine ingredients well. Spoon into serving bowl and garnish with sliced eggs, parsley and paprika, if desired.

Keep refrigerated until ready to serve.

*Or substitute 1 to 2 cups mayonnaise plus 1 to 2 tablespoons sugar.

Answer 2

I'm sure all the other answers are giving good potato salad recipes, but for the very best, try mine...it's pretty easy and I have never had anything but compliments about it...I am definitely not a fan of pickles or relish in potato salad, but you could probably add it if you are...I don't vouch for the recipe if you do, however.

6-7 good potatoes (I've used small red ones with the skin left on, just scrub them well; or yukon gold or just plain old idaho, usually peel those)

Boil the potatoes until a knife slides easily into the center...don't over cook or undercook...you may have to experiment to get the right texture...Drain and immediately rinse with cool water to slow cooking.

Let them sit for a bit to cool off to handle, but not completely cold...a little warm is good.

Cut up into cubes or slices, your choice

chop some celery...3-4 stalks....thin sliced

chop up a medium size onion (vidalia or red)

Mix gently together...

use about 1 cup of mayo and 1/2 cup (or vary the ratio) sour cream mix together first, it'll be easier

add to vegetables and mix gently

refrigerate for about 2 hours, re mix, add some more mayo/sour cream if seems dry....

can put hard boiled eggs in it if you must, but i don't

The sour cream adds a wonderful flavor to it, and no one ever knows what this secret ingredient is.....Enjoy!

Answer 3

I personally cook potatoes, chop them up (I do peel mine), and then add in : pickles chopped or relish, olives (black) chopped , hard boiled eggs, chopped; mayo, mustard, celery, chopped; & onion, chopped up.

Answer 4

No clue about the Amish but here in the South we make our potato salad with bacon!

6 potatoes, cut into large pieces

2-3 eggs

1/2 lb bacon

2 kosher dill pickles, cut into small pieces

3/4 cup mayo

1-2 squirts yellow mustard (you want it to look yellow-ish)

Boil potatoes and eggs (separately).  Fry the bacon.  Add all of the ingredients together  in a big bowl.  Eat warm or cold.  It's best the next day after it's been in the fridge.  These amounts are a rough approximation.  I don't use a recipe when I make it because I've been doing it forever.  Feel free to add more pickles or mayo or whatever.  And don't worry if some of the potato pieces break up - it's supposed to do that.  

Answer 5

AMISH POTATO SALAD

INGREDIENTS

6 medium white potatoes with skin

1 small onion, finely chopped

1 cup chopped celery

1 cup chopped carrots

1 teaspoon celery seed

4 hard-cooked eggs, peeled and chopped

  

2 eggs, beaten

3/4 cup white sugar

1 teaspoon cornstarch

1/2 teaspoon salt

1/3 cup apple cider vinegar

1/2 cup milk

1 teaspoon prepared yellow mustard

3 tablespoons butter

1 cup mayonnaise or salad dressing



DIRECTIONS

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.  

Answer 6

Here's a recipe for Amish Potato Salad.

http://allrecipes.com/Recipe/Amish-Potat...

I've never tried it as I have another we like real well.  I'll give you those, too:

6 medium white potatoes with skin

1 small onion, finely chopped

1 cup chopped celery

1 cup chopped carrots

1 teaspoon celery seed

4 hard-cooked eggs, peeled and chopped

  

2 eggs, beaten

3/4 cup white sugar

1 teaspoon cornstarch

1/2 teaspoon salt

1/3 cup apple cider vinegar

1/2 cup milk

1 teaspoon prepared yellow mustard

3 tablespoons butter

1 cup mayonnaise or salad dressing

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.

Ranch Potato Salad:

8 oz. bottle ranch dressing

2 cups mayonnaise

3/4 cup chopped green onion

1 pound bacon slices

3 pounds unpeeled red potatoes

Bring a large pot of lightly salted water to a boil. Dice the potqatoes and cook until tender, 15 to 20 minutes. Drain, run under cold water to cool.

Put potatoes in a large serving bowl, add the ranch dressing mix, bacon, and green onion. Cover, and refrigerate.

Answer 7

THE ABSOLUTE BEST POTATO SALAD

THE MUSTARD MAKES ALL THE DIFFERENCE

6 large potatoes - peeled and cubed

3 eggs

1 onion, finely chopped

3 stalks celery, diced

3 teaspoons sweet pickle relish  

2 teaspoons prepared mustard

3 tablespoons creamy salad dressing OR mayo

1 teaspoon paprika



DIRECTIONS

Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, place in a large mixing bowl and beat until smooth.

Place eggs in a saucepan and cover with cold water. Bring water to a boil; cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.

In a mixing bowl, combine the potatoes, eggs, onion, celery, relish and pimentos.

Blend together the mustard and salad dressing, add to salad and mix well. Sprinkle with paprika and refrigerate until chilled.