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Amish Potato Salad

From

June/July 2010

Amish Potato Salad

Amish potato salad is distinct for its egg-enriched, creamy cooked dressing and the sweet-and-sour flavor that comes from vinegar and sugar. We modernized this traditional recipe by ditching the traditional cooked-egg dressing. To keep the rich taste with less work, we processed a hard-cooked egg yolk in the dressing to mimic some of the heft of the cooked dressing. Sour cream added body, tang, and richness to the sweet-and-sour dressing, making up for the missing butter and oil. We set aside a few teaspoons of the dressing before adding the sour cream, and drizzled it over the hot cooked, cubed potatoes. This helped the potatoes soak up more of the rich flavor.

Serves 8

You can substitute an equal amount of celery salt for the celery seed, but if you do, eliminate the (unflavored) salt from the dressing. Maille Apple Cider Vinegar is the test kitchen's taste-test winner. Make sure to use sturdy Yukon Golds here, fluffy russets will fall apart in the salad.

Ingredients

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