Delicious Amish potato salad recipe with a secret ingredient
I must tell you about this sensational dish, the Amish Potato Salad. This salad is a stunning side dish that will leave your guests absolutely impressed. And the best part? It’s easy to make! I understand that preparing a satisfying meal for a gathering can be challenging, but with my recipe for Amish Potato Salad from Cook’s Country (America’s Test Kitchen), you’ll have a dish that will leave everyone asking for seconds.
When you serve this remarkable potato salad at your next event, it’s sure to be the hit of the party. The flavors are delicate and savory as they come together to create a refreshing taste that complements a variety of main courses. Perfect for picnics, potlucks, barbecues or whatever social gathering you have in mind.
So buckle up and get ready because we’re diving into all the details to make sure that you can whip up this crowd-pleaser and from there rest assured it’ll become your go-to potato salad recipe for years to come.
Why You’ll Love This Recipe
As a lover of potato salad, I can confidently say that this Amish Potato Salad from Cook’s Country (America’s Test Kitchen) recipe is the best one you’ll ever make. Trust me, I’ve tried numerous potato salad recipes over the years, but this one never fails to impress.
First of all, let’s talk about the foundation of any good potato salad: the potatoes. This recipe calls for Yukon Gold potatoes, which are perfect for salads because they hold their shape well when cooked and have a buttery taste that pairs well with the dressing.
Speaking of dressing, this recipe uses a mixture of sour cream, yellow mustard, sugar, cider vinegar and celery seed. The combination creates a tangy yet sweet flavor that perfectly complements the potatoes. Trust me; it’s delicious.
What sets this recipe apart from others is its use of hard-cooked eggs, which add a delightful pop of flavor and texture to each bite. Plus, it includes celery rib and red onion that add a welcomed crunchiness to the dish.
But don’t just trust my opinion; this recipe was developed by Cook’s Country (America’s Test Kitchen), known for their meticulous testing and re-testing to get foolproof recipes. It has been updated from an old-fashioned recipe to include ingredients such as sour cream and cider vinegar.
In conclusion, you’ll love this recipe because it has all the makings of a classic potato salad but with some unique twists that elevate it to something truly special. Give it a try at your next gathering and watch as your guests rave about it!
Ingredient List
Yukon Gold potatoes: 3 lbs, peeled and cut into 3/4 inch chunks.
Salt and Pepper: For seasoning potatoes as desired.
Eggs: 6 hard-cooked eggs, peeled and cut into chunks.
Celery rib: 1, chopped fine.
Yellow onion: ½ onion, chopped fine.
Cider vinegar: 1 ½ cups. Note: You may also use white wine vinegar or white vinegar.
Sugar: 1 cup granulated sugar.
Yellow mustard: 2 tablespoons.
Mayonnaise: 2 cups.
Sour cream: 1 cup.
Celery seed: 1 teaspoon.
For Amish Potato Salad from Cook’s Country recipe, you will need quality ingredients. Make sure to use Yukon Gold potatoes that are fresh and free of blemishes. Be cautious with the amount of salt used as the main stars of this dish are the potatoes and other flavors, not just the salt. To add a punch to your salad, use apple cider vinegar instead of white wine or white vinegar. Don’t forget to include all of the ingredients in your shopping list and cross them off as you collect them at the store to ensure everything is available for cooking day!
The Recipe How-To
Let’s get started on making this delicious and crowd-pleasing Amish Potato Salad! Here’s what you’ll need to do.
Ingredients:
- 3 pounds of Yukon Gold potatoes, peeled and cut into 3/4 inch chunks
- 1 celery rib, finely chopped
- 1/2 cup of finely chopped onion
- ⅓ cup of sour cream
- ⅓ cup of mayonnaise
- 2 tablespoons of cider vinegar
- 1 tablespoon of yellow mustard
- 2 teaspoons of sugar
- ¾ teaspoon of celery seed
- Salt and pepper to taste
- 3 hard-cooked eggs, peeled and cut into pieces (optional)
Instructions:
- In a large pot, cover the potato chunks with cold water and add a tablespoon of salt. Bring to a boil over high heat, then reduce heat to medium-low and simmer until the potatoes are tender enough to be easily pierced with a fork (about 8-10 minutes).
- Drain the potatoes in a colander, then spread them in a single layer on a rimmed baking sheet. Drizzle the cider vinegar over them, and let cool for around 15 minutes.
- In a small mixing bowl, whisk together the mayonnaise, sour cream, yellow mustard, sugar, celery seed, some salt, and black pepper.
- When the potatoes cool down completely, place them in a large mixing bowl with the onion and celery rib. Pour in the whisked dressing mixture and stir gently until everything is evenly coated.
- If you want to add eggs to your salad, just mix in the cooked egg pieces.
- Chill the Amish potato salad for about an hour to allow all the flavors blend together.
That’s it! This recipe will definitely become a summer picnic favorite among your friends and guests!
Substitutions and Variations
Variety is the spice of life, and there are plenty of ways to put a twist on this classic Amish Potato Salad recipe. Here are some substitutions and variations you can try:
– Swap out the Yukon Gold potatoes for russet potatoes. The texture will be slightly different, but the dish will still be delicious.
– If you’re not a fan of sour cream, you can substitute plain Greek yogurt for a healthier option.
– Want to add a little kick? Try adding chopped jalapeños or red pepper flakes to the dressing mixture.
– For a more colorful salad, you can add diced red bell peppers or cherry tomatoes.
– Don’t have yellow mustard on hand? Dijon mustard works just as well.
– If you prefer a creamier salad, increase the amount of mayonnaise in the recipe. You can also decrease the amount of vinegar and sugar for a milder flavor.
– For a more tangy dressing, swap out some of the cider vinegar for white wine vinegar or lemon juice.
– To make this recipe vegetarian-friendly, simply omit the hard-boiled eggs.
No matter what substitutions or variations you choose, be sure to taste as you go and adjust seasonings as needed. With so many options, you’re sure to find a version that’s just right for your taste preferences.
Serving and Pairing
Once the Amish Potato Salad is ready, you can serve it immediately while it’s still warm or chill it in the refrigerator and serve it cold. This dish is perfect for hot summer days when you need a refreshing side dish to pair with your grilled meats or burgers.
I would recommend serving this Amish Potato Salad with grilled chicken, BBQ ribs, or sausages. Its tangy taste and creamy texture make it an excellent complement to any smoky or savory meat dishes.
But if you prefer vegetarian options, this salad is also ideal for pairing with fresh green salads, sandwiches or even as a stand-alone snack. Try adding some diced avocado on top of the salad to add creaminess and richness to the dish.
When it comes to drinks, you can’t go wrong with a cold glass of iced tea or lemonade. These refreshing beverages will balance out the potato salad’s sour tanginess and bring out its natural sweetness.
Overall, this Amish Potato Salad with its unique flavor and texture pairs well with many dishes and drinks, making it an excellent choice for family gatherings, picnics, and BBQ parties.
Make-Ahead, Storing and Reheating
Now, if you’re planning ahead and want to take some weight off your shoulders on the day of the party, you can prepare this Amish Potato Salad a day or two before the event. To do so, let the salad cool completely after making it and then store it in an airtight container in your fridge until you need it.
One thing to note is that this salad tastes best when served chilled. So, make sure to keep it in the fridge until right before serving. If you’re traveling with the salad to a picnic or party, place it in a cooler with ice packs to keep it cool.
In terms of reheating, we don’t recommend it for potato salad as it may change its texture and flavor. However, leftover potato salad can be stored tightly covered in your fridge for up to three days. Just make sure to give it a good stir before serving as some separation may occur.
Overall, this recipe yields a great make-ahead dish that you won’t have to fuss over on the day of your party. And with its deliciously creamy and tangy taste, this Amish Potato Salad will be a crowd-pleaser that won’t last long on your buffet table.
Tips for Perfect Results
To get the perfect Amish potato salad, there are a few tips and tricks that you should keep in mind. These tips will ensure that you get the tastiest, freshest and most flavorful potato salad.
The first tip is to make sure that you boil the potatoes until they are tender, but not falling apart. You can use a fork to test the tenderness of the potatoes. If it is soft when pierced, then it is done. It is essential not to overcook the potatoes as they will turn into mush, making your salad soggy.
Another important tip is to let the potatoes cool down before mixing them with other ingredients. Mixing warm or hot potatoes with mayonnaise will break the fat molecules and result in a greasy texture. The mayo will stick together in clumps instead of coating evenly on the potatoes.
It’s also essential to add more vinegar or sugar if needed once you’ve mixed all the ingredients together. Taste testing your potato salad is vital as everyone has their preference for a tangier or sweeter taste.
The next tip is to let your potato salad chill in the fridge for at 30 minutes before serving, preferably overnight. This period allows the flavors to meld and develop into a more flavored dish.
Once you’re ready to serve, add some fresh herbs (such as parsley) on top of your Amish potato salad for extra flavor and color.
Lastly, don’t forget to give yourself enough time when making this recipe; rushed cooking often ends up spoiling dinners. Creating this recipe takes time and effort, so don’t rush through each step.
With these tips in mind, I’m confident you’ll make Amish Potato Salad like a pro!
FAQ
Now, let’s move on to the FAQ section of this Amish Potato Salad recipe. Here, I will be answering some of the most common questions that you might have while preparing this dish. Read on to find out all the tips and tricks that will help you make a mouth-watering potato salad that your guests will keep coming back for more.
What is Amish potato salad made of?
Amish-style potato salad is a delicious dish that shares similarities with the classic potato salad. However, what sets it apart is its rich and flavorful dressing. The dressing is a combination of ingredients such as eggs, vinegar, milk, mustard, mayonnaise, and butter, which gives it a unique taste. This recipe promises to add a burst of flavor to your menu. So get ready to impress your guests with this sumptuous dish!
Can I get America’s Test Kitchen recipes for free?
To gain access to the latest recipes featured on our TV shows, all you need to do is register for free using your email. By doing so, you can unlock exclusive content from season 22 of America’s Test Kitchen as well as season 14 of Cook’s Country, including reviews and instructions for each dish.
How is cooks country different from America’s Test Kitchen?
Many people wonder about the dissimilarities between “America’s Test Kitchen” and “Cook’s Country.” The former aims to produce functional recipes, while the latter approaches food from a historical perspective. However, since the same teams work on both shows, viewers may find it challenging to tell them apart. This information was reported on March 16, 2016.
How do you make Paula Deen’s potato salad?
For this scrumptious potato salad recipe, you will need a 3-pound bag of small red potatoes, that should be quartered. Toss these in a bowl until they are evenly coated in salt and pepper, then set aside. Grab a skillet and cook 10 slices of bacon until it becomes crispy, crumble the cooked bacon and keep it aside with 5 hard-cooked eggs that are peeled and chopped. In a separate bowl, mix together ½ cup of mayonnaise, ½ cup of sour cream, 1 tablespoon of minced fresh dill, and 1 teaspoon each of salt and ground black pepper.
Bottom Line
As you can see, there are many reasons why Amish Potato Salad from Cook’s Country Recipe is a must-try recipe. It has a unique blend of flavors with a tangy kick and the perfect balance of sweetness. Plus, it’s easy to make and can be customized according to your taste.
Whether you’re having a summer picnic or just want a delicious side dish for your next family dinner, this recipe is sure to impress. Trust me, once you try this potato salad, it will become your go-to recipe for every occasion.
So, go ahead and give it a try! Follow the steps in the recipe section carefully, and don’t forget to use the tips and recommendations I’ve provided. You won’t be disappointed!
Thank you for taking the time to read this article. I hope you enjoy making Amish Potato Salad from Cook’s Country Recipe as much as I do. Cheers to happy cooking!
Amish Potato Salad from Cook’s Country (America’s Test Kitchen) Recipe
Ingredients
- 3 lbs yukon gold potatoes, peeled and cut into 3/4-inch chunks
- salt and pepper
- 1/3 cup cider vinegar (see note)
- 1/4 cup sugar
- 2 tablespoons yellow mustard
- 4 large hard-cooked eggs, peeled
- 1/2 teaspoon celery seed (see note)
- 3/4 cup sour cream
- 1 celery rib, chopped fine
Instructions
- COOK POTATOES Bring potatoes, 1 tablespoon salt, and enough water to cover by 1 inch to boil in large pot over high heat. Reduce heat to medium and simmer until potatoes are just tender, about 10 minutes.
- PREPARE DRESSING While potatoes simmer, microwave vinegar and sugar in small bowl until sugar dissolves, about 30 seconds. Process vinegar mixture, mustard, 1 hard-cooked egg yolk (reserve white), celery seed, and ½ teaspoon salt in food processor until smooth. Transfer to medium bowl.
- SEASON POTATOES Drain potatoes thoroughly, then transfer to large bowl. Drizzle 2 tablespoons dressing over hot potatoes and, using rubber spatula, gently toss until evenly coated. Refrigerate until cooled, at least 30 -minutes, stirring gently once to redistribute dressing.
- ASSEMBLE Whisk sour cream into remaining dressing. Add remaining hard-cooked eggs and egg white to dressing and, using potato masher, mash until only small pieces remain. Add dressing and celery to cooled potatoes. Cover and refrigerate until chilled, about 30 -minutes. Season with salt and pepper. Serve. (Salad can be refrigerated in airtight container for 2 days.).
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Anna is a culinary expert who specializes in grilling delicious BBQ dishes. She also enjoys sharing her recipes and experiences with her foodie community on her blog. She’s the total package for any backyard barbecue!