Step 1, Even people who do not like potato salad like this. Step 2, I myself have never been crazy about potato salad with mayonnaise because living in PA Dutch country I have been raised on the PA Dutch style potato salad. Step 3, Boil potatoes in their jackets. Step 4, When tender, peel and dice. Step 5, (I leave skins on) Add celery, hard cooked eggs and onion.
Pennsylvania Dutch Potatoes. Recipe Ingredients: 4 lbs red potatoes; 1 large onion, grapefruit size; 4 stalks of celery; 2 hard boiled eggs; 1/2 cup sugar; 1 pinch of salt; 2 pieces of butter, egg size; 1/2 cup vinegar; 1/3 cup yellow mustard; 3/4 cup mayo; Recipe Directions: 1.
What is the best potato salad recipe?
Stir together the mayonnaise, ranch dressing, relish, mustard, salt, pepper, paprika, and celery seed in a mixing bowl. Add the eggs, potatoes, onion, pepperoncini, and olives; stir until evenly mixed. Cover and refrigerate at least 2 hours before serving. This creamy potato salad tastes delicious chilled.
What are the ingredients in a potato salad?
A plate of Potato Salad and a fork on the table. Potato salad is a type of salad consisting of boiled potatoes, mayonnaise, and other ingredients like onion, celery and herbs.
How do you make potato salad with bacon?
How to Make Potato Salad with Bacon Boil the potatoes until fully tender, then drain and let cool. In a large bowl, toss together the cooled potatoes, ranch dressing, crumbled bacon, sliced green onions and shredded cheese. Serve immediately or chill up to 24 hours before serving.
Our Familys Pennsylvania Dutch Potato Salad Recipes
Fry bacon in skillet until crisp and brown. (Do not drain) Beat the eggs, add the sugar, spices, vinegar and water. Mix well. Pour the egg mixture into the hot bacon and fat and stir until mixture thickens (about 10 minutes). Pour over potatoes and stir to mix well.
Keep 2 tablespoons of bacon drippings in pan. Combine sugar, 1/2 cup water, white vinegar, cider vinegar, salt, pepper, mustard, and 2 uncooked eggs in a bowl and stir with a whisk. Add sugar mixture to drippings in the pan and cook 8 minutes over medium heat or until slightly thick, stirring constantly with a whisk.
German Potato Salad. Serves 4 to 6. This is my Pennsylvania Dutch family's version of German potato salad. The first time I made this recipe for friends in North Carolina, I was uncertain what the reaction would be. Well, my southern acquaintances love it as much as folks in PA Dutch country. Ingredients
Toss in the fresh dill and mix well. 6. Allow the salad to “rest”, covered, a few minutes for the flavors to come together. Garnish with more fresh dill and serve while warm. You May Also Like: bacon, Pennsylvania Dutch recipe, potato salad, warm potato salad. Reclaiming Mother’s Day. Creamy Cucumber “Side”.
Get full Pennsylvania Dutch Potato Salad Recipe ingredients, how-to directions, calories and nutrition review. Rate this Pennsylvania Dutch Potato Salad recipe with 40 baked potatoes, peeled, 1/2 stalk celery, chopped, 1 large onion, diced, 12 hard-boiled eggs, diced, 33 oz mayonnaise, 10 oz mustard, 2 cups sugar, 1 cup apple cider vinegar, 1/4 cup parsley, 1 oz salt, 1 oz celery seed
Our Familys Pennsylvania Dutch Potato Salad Recipe
Dutch Potato Salad is an Old Fashioned Pennsylvania Dutch sweet and sour yellow potato salad just like Grandma used to make. Add our mix to water and real mayonnaise, fold in cooked diced potatoes and hard boiled eggs and the salad is complete! Try using this mix to make a delicious Sweet Mustard Dip for pretzels and vegetables.
This Pennsylvania Dutch family recipe is a favorite sweet and sour dressing for green salads with dandelion, endive, or escarole. It works equally well with kale or romaine lettuce when the other greens are not available. It is also the dressing my family uses for our German potato salad recipe, which is in the similar and related recipes links.
A few weeks ago, our good friends Greg and Cauleen traveled back east to visit family in Lancaster, PA. Which as we know has the largest concentration of Amish in the United States. They brought us back some great Amish food souvenirs including the Lancaster cookbook from which I prepared this Dutch Amish macaroni salad .
Pennsylvania Dutch Chicken Croquettes Recipe. Pennsylvania Dutch chicken croquettes are made with cooked chopped chicken that is mixed with a thick creamy sauce and rolled into balls. Then they are dipped into egg and bread crumbs and deep-fat-fried. They are so delicious served with mashed potatoes and gravy!
Holidays brought PA Dutch potato filling to the mix and Sunday dinners always included a heaping bowl of steaming mashed potatoes made rich with evaporated milk and plenty of sweet, creamy butter (with an additional big pat of butter nestled in a divot Mom pressed into the top of the piled up potatoes in the serving dish).
My Grandma's Pa Dutch Potato Salad Recipe
Millwood Salads. Phone: 410.573.0775. All kinds of fresh homemade salads are available here. Buy a small portion to eat on the spot, or order a larger portion to take home for the family meal. Potato salad, pasta salads, bean salads, relishes; you name it and we probably have it. All prepared, of course, using a homemade, PA Dutch recipe.
Amish Potato Salad . Pennsylvania Dutch and Amish potato salad is a popular side dish in Lancaster County, Pennsylvania. Traditionally, before the harvest produced an abundance of vital vegetables, potato salad was enjoyed as a hearty and filling part of the diet for the Pennsylvania Germans. The recipes vary but tend to be simple.
Prep. mins. Cook. mins. Total time. mins. Want to make potato salad just like your mom used to? Our Original Potato Salad recipe is so great because it’s made with our real mayonnaise, which makes the perfect potato salad dressing!
PENNSYLVANIA DUTCH Desserts STEAMED FRUIT PUDDING 1 cup raisins 1 cup chopped suet 1 cup molasses 1 cup milk 1 tsp. salt 1 tsp. soda ¼ cup boiling water ½ tsp. cinnamon ½ tsp. nutmeg ½ tsp. allspice ½ tsp. cloves flour Combine and mix all the ingredients with flour enough to make a stiff batter; then add the soda dissolved in boiling water.
Dutch Potato Salad. Minimum of 1/4 lb order required. Please use decimals to indicate partial increments. Ex. 1.25 lbs for 1 & 1/4 lb quantity. Your email address will not be published.
Pennsylvania Dutch Potato Salad
Drain and cook with a little water in covered pot, over moderate heat for 8 to 10 minutes. Drain and chop the spinach. Add milk, the beaten eggs, 1½ cups of the bread crumbs, melted butter, salt and pepper then mix well. Sprinkle the remaining ½ cup bread crumbs and the chopped bacon, on the top.
Pennsylvania Dutch Potato Filling. Preheat oven to 350. Spray with cooking spray or grease a 8×8 inch baking dish. Melt the butter in a large skillet. Add the celery and onion and saute until the onion is translucent (do not brown!), about 5 minutes. Add the bread cubes and saute until they are warmed through.
Drain the potatoes and allow to cool to warm room temperature then peel and cut into large chunks. Mix all the dressing ingredients together then pour over the potatoes. Add the spring onions and parsley and mix well. Cover and refrigerate for 1–2 hours (alternatively overnight) and serve.
Remove bacon, set aside and leave drippings in skillet. Saute onions and garlic: Add onions to skillet with drippings and cook 5 minutes. Add garlic and cook 30 seconds longer. Make german potato salad dressing: Pour in chicken broth, vinegar, dijon mustard and sugar. Bring to liquid to a simmer and let reduce by about half for a minute or two.
Cook 4 minutes more or until potatoes are tender; drain. Advertisement. Step 2. Meanwhile, in an extra-large bowl whisk together next five ingredients (through pepper). Gradually whisk in oil until combined. Add potato mixture and shrimp; toss to coat. In a medium bowl toss greens with half of the dill. Step 3.
Pennsylvania Dutch Potato Salad Recipe
View Recipe: Lemon-Arugula Potato Salad. This lemony potato salad can be made ahead, just prepare the recipe through step two. Once the potato mixture is completely cooled, cover and refrigerate. Toss with the fresh arugula just before serving so the greens don't wilt or get bruised. 9 of 30.
Steam potatoes, covered, 10 minutes or until tender. Advertisement. Step 2. Cook bacon in a large nonstick skillet over medium heat until crisp. Remove bacon from pan, reserving 2 teaspoons drippings. Step 3. Combine drippings, vinegar, sugar, salt, and black pepper in a large bowl; stir well with a whisk.
I really loved the tips from Longhorn Steakhouse on cooking a terrific steak! I also love the recipe for the Grilled Potato Salad! My favorite side dish that everyone asks for are my baked beans. We have Pennsylvania Dutch in us and we have a lot of “hand me down” recipes. My baked bean recipe is from my Aunt who always made them.
WHY THIS RECIPE WORKS. 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.
Recipes rich in tradition. And in flavor. These are some of Lancaster County’s all-time favorite dishes because they use the good things we grow on our farms. And since it’s the same way grandma made them, these recipes fill our tables with the food that makes us feel right at home. Our Recipe.
PA Dutch Potato Salad
Cheddar Pull Apart Bread. by Beth Pierce. Cheddar Bread Pull Apart Bread combines frozen roll dough, cheddar, Gouda, jalapenos and a perfect blend of herbs into an amazing mouthwatering pull apart loaf.
Recipe Description. Although it is sometimes called a yam, the sweet potato is not in the yam family, nor is it closely related to the common potato. The first Europeans to taste sweet potatoes were members of Columbus' expedition in 1492.
Add them to the noodle bowl, together with the drained corn. Mix well. To make the dressing stir together the yogurt, mayonnaise, mustard and a few tablespoons of gherkin water. Add salt and pepper and adjust the taste with more gherkin water to taste and some sugar, depending on how sweet the gherkin water is.
Roasted Red Potato Salad I got this roasted potato salad recipe from my sister-in-law and I've made it numerous times at the request of friends and co-workers. It's quick and easy, which is just what I need in my busy life. I learned how to cook from the two best cooks I know—my mom, Arline, and my Grandma Etta. —Ginger Cusano, Sandusky, Ohio
Directions In a large pot, cover potatoes with water and season generously with salt. Bring water to a boil and cook until potatoes In a large skillet over medium heat, cook bacon until crispy, about 8 minutes. Reserve about 2 tablespoons of fat in Add red onion and cook over medium heat.