Amish Potato Salad

🥘 Ingredients

• apple cider vinegar
  1/3 c
• carrots
  1 c
• celery seed
  1 tsp
• chopped celery
  1 c
• cornstarch
  1 tsp
• eggs
  2
• granulated sugar
  3/4 c
• hard-boiled eggs
  4
• mayonnaise
  1 c
• milk
  1/2 c
• onion, finely chopped
  1 small
• salt
  1/2 tsp
• unsalted butter
  3 Tbsp
• white potatoes
  5 medium
• yellow mustard
  1 tsp

🍳 Cookware

• large pot
• saucepan
• large bowl

1. 1

   Place the white potatoes in a large pot and fill it with enough salted water to cover them. Bring the water to a boil and continue to cook for ⏱️ 20 minutes , or until the potatoes are fork-tender. Drain and set aside to cool.

   white potatoes: 5 medium
2. 2

   Meanwhile, make the dressing. Whisk together the 2 eggs , granulated sugar , cornstarch , and salt in a saucepan over medium heat. Mix in the apple cider vinegar , milk , and yellow mustard . Continue to cook, stirring continuously for about ⏱️ 10 minutes , or until thick.

   eggs: 2, granulated sugar: 3/4 c, cornstarch: 1 tsp, salt: 1/2 tsp, apple cider vinegar: 1/3 c, milk: 1/2 c, yellow mustard: 1 tsp
3. 3

   Remove from heat and mix in the unsalted butter . Allow the dressing to cool in the fridge. Mix in the mayonnaise .

   unsalted butter: 3 Tbsp, mayonnaise: 1 c
4. 4

   Peel the potatoes, if desired. Slice them into bite-sized cubes and place them in a large bowl . Mix in the onion, finely chopped , chopped celery , carrots , celery seed , and 4 hard-boiled eggs . Gently toss in the dressing. Refrigerate for at least ⏱️ 1 hour , better if overnight. Serve chilled and enjoy!

   onion, finely chopped: 1 small, chopped celery: 1 c, carrots: 1 c, celery seed: 1 tsp, hard-boiled eggs: 4