Basic Potato Salad

(recipe is one third of the sourced original)


  • 2 medium boiled potatoes

  • 1/2 cups mayonnaise or salad dressing

  • 1 teaspoon white or cider vinegar

  • 1 teaspoon mustard

  • 1/3 teaspoon salt

  • dash of pepper

  • 1 medium stalks celery, chopped

  • 1/3 medium onion, chopped (1/2 cup)

  • 1 or 2 hard-cooked eggs, chopped

1. Heat 1 inch water (salted if desired) to boiling; add potatoes. Cover and heat to boiling; reduce heat. Cook 30 to 35 minutes or until potatoes are tender; drain. Cool slightly; cut into cubes (about 6 cups).

2. Mix mayonnaise, vinegar, mustard, salt, and pepper in large glass or plastic bowl. Add potatoes, celery, and onion; toss. Stir in eggs. Cover and refrigerate at least 4 hours to blend flavors.

Amish Potato Salad

(recipe is one third of the sourced original)


Salad Ingredients

  • 2 medium Potatoes

  • 1/3 small Onion, chopped fine

  • 1/3 cup Celery, chopped

  • a dash of Celery seed

  • a dash of Salt

  • 1 or 2 Hard-cooked eggs, diced


  • 1 Egg, well beaten

  • 1/4 cup Sugar

  • a dash of Cornstarch

  • Salt to taste

  • 1 1/2 tablespoons vinegar

  • 1/2 cup Cream or evaporated milk

  • Mustard to taste

  • 1 tablespoon Butter, softened

  • 1/3 cup Mayonnaise

Cook the potatoes in their jackets until soft. Peel and dice. Mix potatoes gently with the remaining 5 salad ingredients; then add the dressing.

To prepare the dressing, mix eggs with sugar, cornstarch and salt. Add vinegar, cream, and mustard. Cook until thickened. Remove from heat and beat in butter. Add potato mixture to the cooled dressing, folding gently together.