Pennsylvania Dutch Warm Potato Salad Recipe on Food52 (2024)

FAQs

What is Amish potato salad made of? ›

What is Amish Potato Salad? This recipe is made from a real mayonnaise base (not Miracle Whip!), as well as mustard, white vinegar, sugar, and salt. This produces a sweet and sour sauce that will soak into your potatoes and taste absolutely delicious.

It depends on the salad. Potato salad with mayo dressing should always be served cold. Salad with oil dressing can be served hot or cold, according to the recipe. But cold potato salad offers an additional benefit: more resistant starch, which doesn't get digested and add to your calorie count.

There's no reason at all, so my advice is to leave the skins on. The skin on a potato adds a nice texture and flavor to the potato salad and it's also the healthiest part.

How to Make Funeral Potatoes: Combine the sauce ingredients–sour cream, cream of chicken soup (or use my HOMEMADE cream of chicken soup recipe), 6 tablespoons of melted butter, salt, pepper and dried onion– in a bowl and mix them up. Add the diced potatoes (you can use frozen cubed hash browns, or use real potatoes.

This is no ordinary potato salad. This salad consists of potatoes, turkey hot dogs, pickles, scallions, hard-boiled eggs, and sweet peas. All of the ingredients are finely chopped and dressed with mayonnaise.

Potatoes, Mayonnaise (Soybean Oil, Water, Egg Yolks, Vinegar, Salt), Sugar, Water, Hard Cooked Eggs, Celery, Mustard (Vinegar, Water, Mustard Seeds, salt, Turmeric, Paprika, Spice, Garlic Powder), Onion, Sweet Pickle relish (Cucumbers, Sugars, Distilled Vinegar, Salt, Contains Less than 2% of: Mustard Seed, Xanthan Gum ...

Place the cut potatoes in a large bowl and pour enough dressing over them to moisten. (As the salad sits, you may need to add more dressing.) Add the onion, tarragon and parsley, and salt and pepper to taste. Toss well, cover, and refrigerate for a few hours to allow the flavors to blend.

Not Getting The Cook Time Right

It's a delicate balance to achieve soft, tender potatoes for that just-right potato salad texture. Defer to your recipe for specific cook times, which depend on the type of potato being used, but a good rule of thumb is to boil them until you can pierce the spuds with a fork.

But the truth is, mayonnaise isn't your main concern when it comes to spoilage. The actual culprit is the potatoes. Yes, it's true! The humble, reliable potato is a hotbed for bacterial growth if improperly stored after cooking.

Is it better to boil potatoes whole or cut up for potato salad? ›

Drop a whole russet into the pot and by the time the outside has cooked through, the inside will still be raw. Larger potatoes should be cubed to ensure they cook evenly (peeled first if desired). Smaller potatoes tend to have thin skins and can be boiled whole, no peeling required.

To keep your salad from falling apart into mush, it's important to use the best potatoes for potato salad. Skip the russet potatoes and use a waxy variety instead, like Yukon gold, red potatoes or fingerlings.

Potatoes can retain moisture. To prevent this, drain the potatoes very well in a colander or pot. Allow all the steam to escape the potatoes before mixing them with the dressing and other ingredients.

According to StillTasty.com, prepared potato salad—whether homemade or store-bought, dressed with vinegar and oil or mayonnaise—will stay fresh in the refrigerator for up to five days if stored properly.