Anyone know how to make amish potato salad? Also I'd love to make an amish macaroni salad. If you know how to make either please let me know. Thanks!Amish potato salad and macaroni salad recipe?
amish macaroni salad
2 cups uncooked elbow macaroni
3 hard-cooked eggs, chopped
1 small onion, chopped
3 stalks celery, chopped
1 small red bell pepper, seeded and chopped
2 tablespoons dill pickle relish
2 cups creamy salad dressing (e.g. Miracle Whip)
3 tablespoons prepared yellow mustard
3/4 cup white sugar
2 1/4 teaspoons white vinegar
1/4 teaspoon salt
3/4 teaspoon celery seed
Bring a pot of lightly salted water to a boil. Add macaroni, and cook for 8 to 10 minutes, until tender. Drain, and set aside to cool.
In a large bowl, stir together the eggs, onion, celery, red pepper, and relish. In a small bowl, stir together the salad dressing, mustard, white sugar, vinegar, salt and celery seed. Pour over the vegetables, and stir in macaroni until well blended. Cover and chill for at least 1 hour before serving.
amish potato salad
6 medium white potatoes with skin
1 small onion, finely chopped
1 cup chopped celery
1 cup chopped carrots
1 teaspoon celery seed
4 hard-cooked eggs, peeled and chopped
2 eggs, beaten
3/4 cup white sugar
1 teaspoon cornstarch
1/2 teaspoon salt
1/3 cup apple cider vinegar
1/2 cup milk
1 teaspoon prepared yellow mustard
3 tablespoons butter
1 cup mayonnaise or salad dressing
Place the potatoes into a large pot, and fill with enough water to cover. Bring to a boil, and cook for about 20 minutes, or until easily pierced with a fork. Drain, and set aside to cool.
While the potatoes are cooking, whisk together 2 eggs, sugar, cornstarch, and salt in a saucepan. Stir in the vinegar, milk, and mustard. Cook over medium heat, stirring frequently, until thickened, about 10 minutes. Remove from heat, and stir in the butter. Refrigerate until cool, then stir in the mayonnaise.
Peel the potatoes if desired, and cut into medium dice. Place in a large bowl, and toss with the onion, celery, carrots, celery seed and hard-cooked eggs. Gently fold in the dressing. Refrigerate until serving. I personally like this to sit for at least a day before serving to let the flavors blend, but you may serve it as soon as it is chilled.Amish potato salad and macaroni salad recipe?
***AMISH POTATO SALAD***
Ingredients
12 cups peeled potato
12 egg, hard-boiled
1/2 medium onion, finely chopped
1 1/2 cups celery, finely chopped
4 1/2 cups Miracle Whip
3 tablespoons mustard
1/3 cup vinegar, plus
2 tablespoons vinegar
4 cups sugar
2 tablespoons salt
3/4 cup milk
Directions
*Boil potatoes until cooked, but not too soft.
*Use a food processor or salad shooter to chop cooked potatoes and hard-boiled eggs (or you can chop by hand).
*Combine onion and celery with potatoes and eggs.
*Mix all remaining ingredients well and stir into potato mixture.
*Chill.
*Best when made a day ahead. Enjoy!
***AMISH PASTA SALAD***
Ingredients
SALAD
1 lb macaroni (or small shells)
1/2 cup finely chopped celery
1/2 cup finely grated carrot
1/4 cup finely chopped onion (more if desired)
1/4 cup chopped green pepper (optional, see note at end)
6 hard-boiled egg (reserve 1 to slice for garnish, and chop the remaining 5)
paprika, for garnish
DRESSING
2 cups Miracle Whip
1/4 cup vinegar
3/4 cup sugar
2 tablespoons prepared mustard
Directions
*Cook macaroni as directed on package; Drain%26amp; cool.
*In a bowl, whisk together the dressing ingredients so they are well-combined and smooth.
*In a large bowl, gently combine the macaroni, celery, carrots, onions, and remaining eggs.
*Fold the dressing gently into the macaroni salad mixture.
*Place into your serving bowl and garnish with the reserved slice egg and paprika.
*Let sit overnight for the best results.
*NOTE: It was not in the original recipe, but I sometimes add 1/4 to 1/2 cup chopped green pepper if I have it around.
Amish Potato Salad
1 c. raw bacon
1 onion, chopped
3 tbsp. flour
1 1/2 c. water
2/3 c. vinegar
1/2 c. parsley, minced
2/3 c. sugar
2 tsp. celery seed
6 c. almost done red potatoes, sliced
Saute onion and bacon together, then add flour and cook together for one or two minutes. Mix water, vinegar, parsley, sugar and celery seed and add to bacon mixture. Pour over almost done potatoes and bake for 45 minutes in a 375 degree oven.
Amish Macaroni Salad
2 cups uncooked elbow macaroni
3 hard-cooked eggs, chopped
1 small onion, chopped
3 stalks celery, chopped
1 small red bell pepper, seeded and chopped
2 tablespoons dill pickle relish
2 cups creamy salad dressing (e.g. Miracle Whip)
3 tablespoons prepared yellow mustard
3/4 cup white sugar
2 1/4 teaspoons white vinegar
1/4 teaspoon salt
3/4 teaspoon celery seed
Bring a pot of lightly salted water to a boil. Add macaroni, and cook for 8 to 10 minutes, until tender. Drain, and set aside to cool. In a large bowl, stir together the eggs, onion, celery, red pepper, and relish. In a small bowl, stir together the salad dressing, mustard, white sugar, vinegar, salt and celery seed. Pour over the vegetables, and stir in macaroni until well blended. Cover and chill for at least 1 hour before serving.
Amish Potato Salad
6 medium potatoes
1 small onion chopped
1 C. chopped celery
1 tsp. celery seed
1 tsp. salt
4 hard cooked eggs, diced
Dressing:
2 eggs well beaten
3/4 C. sugar
1 tsp. cornstarch
salt to taste
1/4 to 1/2 cup vinegar (to taste)
1/2 C. cream or evaporated milk
1 tsp. yellow mustard
3 T. butter, softened
1 C. mayonnaise
Mix eggs with sugar, cornstarch and salt. Add vinegar cream and mustard. Cook until thickened. Remove from heat and beat in butter. Add mayo and mix until smooth. Cool
Cook potatoes in their jackets until tender. Cool. Peel and dice.
Mix potatoes gently with the remaining ingredients; then add to cooled dressing. Fold gently and chill.
Serves 4
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