Tips For The Best Amish Potato Salad
- Dont slice the potatoes before boiling them. This might cut down the length of cooking, but itll also make the potatoes too mushy. When you boil the potatoes with the peels on, the skins will protect the spuds from absorbing too much water.
- Its your call whether you want to peel the potatoes or not. If you decide to peel the spuds, do so post-cooking. Its much easier.
- Salt the boiling water for better-tasting potatoes.
- Drain the potatoes well. Any excess water will add unnecessary moisture to the dressing, which will result in a watery salad.
- Let the potatoes cool slightly before you toss them together with the dressing. Combining hot potatoes with the dressing will cause the potatoes to sweat, also resulting in a watery salad.
- At the same time, youll want the potatoes to still be a little warm so that theyll absorb the dressing better.
- Coat the potatoes with the dressing very gently. Youre making potato salad here, not mashed potatoes!
- Dont slice the potatoes too small as they will break up further into smaller pieces when you toss them with the dressing.
- Amish potato salad tastes better the next day! Make it up to 2 days in advance for better flavor.
- Place Amish potato salad in an airtight container or cover the bowl with plastic wrap and refrigerate for 3 to 4 days.
- I dont recommend freezing the salad as the potatoes will get mushy and grainy once frozen and thawed.
In The Twentieth Century
Americans began using basic dressing ingredients to create an infinite variety of dressings to complement salads.
Prepared dressings were largely unavailable until the turn of the century. Until then, home chefs had to start from scratch. Due to variations in ingredients, partly because of lacking storage conditions and year-round supply sources), results varied significantly. Gradually, restaurants began packaging and selling their consistent dressings product to customers, and the salad dressing industry began.
Thousand Island Dressing Recipe
1 Tbsp. sweet pickle relish or sweet pickle, minced2 Tbsp. chili sauce or ketchup2 Tbsp. green bell peppers, minced1 Tbsp. fresh or 1 1/2 tsp. dried parsley1/2 tsp. onion powder or 2 Tbsp. onion, minced1/2 tsp. granulated sugar1 Tbsp. lemon juice 1hard-boiled egg, chopped
Combine all the ingredients in a bowl except egg. Mix well. Stir in the egg. Refrigerate. Makes 1 1/3 cups.
This recipe is on page 169 in our cookbook.
This homemade blue cheese dressing recipe makes a thick and chunky blue cheese dressing that is super delicious! Its super fresh and tastes even better than restaurant quality blue cheese, but for only a fraction of the cost!
Recommended Reading: Best Foods Mayo Potato Salad Recipe
How Do You Make Amish Potato Salad
1. Boil the potatoes. Place them in a large pot and fill it up with enough water to cover the spuds.
Season the water with 1 tablespoon of salt. Cook the potatoes until theyre fork-tender and drain. Set them aside to cool slightly.
Its your call whether you want to peel the potatoes or not. I usually peel mine if Im using either Yukon Golds or russets.
For red potatoes, though, its not necessary as their skins are already very tender.
2. While the potatoes are cooling, boil the eggs and chop them up.
3. Make the dressing. Combine eggs, sugar, cornstarch, and salt in a saucepan.
Add in the vinegar, milk, and mustard. Cook and stir until the sauce thickens.
Turn off the heat and mix in the butter.
Let it cool completely. Itll be faster if you chill it in the fridge. Once cool, mix in the mayo.
You wont want to add the mayo while the dressing is still hot because it may cause the oil in the mayo to separate.
4. Remove from heat and mix in the butter. Allow the dressing to cool in the fridge. Mix in the mayonnaise.
5. Slice the potatoes and combine the salad mix-ins. Once the spuds are cool enough to handle, cut them up into bite-sized chunks.
Toss them with the onions, celery carrots, and hard-boiled eggs.
6. Toss in the dressing and allow the salad to cool. Potato salad tastes better the longer it chills, so try to let it rest in the fridge for 24 hours.
If you cant wait that long, just at least let it cool for an hour.
Family Recipes: Mayo Prepared For The Farmers Market
On the Pennsylvania side of the family, the Farmers Market was held year around and featured Amish specialties as well as fresh produce and baked goods.
The family maintained a prepared food stand with what you might call seasonal selections pumpkin pies around Thanksgiving time, lemonade and fruit pies in the summer, and their locally famous chicken and potato salads.
The following recipes for homemade cooked mayonnaise were specifically prepared for the salads.By the way, there are a few interesting facts and basic rules to making any kind of Mayo. Among the more important are:
So, lets prepare some vintage, homemade mayonnaise recipes and dress up that potato salador the chicken salad for your next get together.
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Do You Have Any Tips Or Tricks For Making The Best Potato Salad
- Choose firm potatoes. Yellow and red potatoes have a waxy texture. This helps them hold their shape and texture, even after cutting, boiling, and combining with dressing. While russet potatoes can be used, they have a tendency to crumble after cooking.
- Dont salt the waterwhen you are boiling the potatoes. Potatoes have an amazing ability to soak up salt. If youve ever oversalted a soup or sauce, toss in a potato and itll lower the salty taste. But as anyone who has complained of swollen ankles after eating a salty meal knows, sodium attracts water. If you salt the water when boiling your potatoes, they will retain too much moisture and your potato salad will lose flavor.
- Let the potatoes cool before dressing them. Since the dressing in this recipe is mayonnaise-based, it is important to allow the potatoes to cool completely before mixing them with the creamy sauce. Heat degrades mayonnaise, causing it be become oily and unpalatable.
How To Make Old
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Homemade Condiments: Recipe Clippings From The Last Century
I never imagined it would take this long to gather and review the many recipe clippings about a condiment.
My husbands family wrote down dozens of recipes for a condiment they used in great quantities.
Basic Homemade Mayonnaise
These days fresh, homemade mayonnaise takes very little time to prepare with the use of an immersion blender or a food processor. It is nothing more than a seasoned emulsion of oil, raw eggs and acids.
The Five Steps For Making Mayonnaise
Prepare your food processor. I prefer to use the small bowl attachment that came with our food processor to make mayonnaise.
Add an egg to the bowl of your food processor and process for about 20 seconds.
Add mustard, vinegar, and salt then process for another 20 seconds.
Slowly add the oil, in tiny drops, until about a quarter of the oil has been added. Adding the oil slowly is really important. If you were to dump it all in at once, youd have mayonnaise soup!
Taste the mayonnaise and adjust with additional salt and vinegar or lemon juice.
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A Family Favourite Recipe
This is my favourite green salad of all timeevery time I eat it, I am whisked away back to my childhood. Memories of warm summers, fresh greens, gardens and family. My mom would make this dressing every summerits THE BEST on fresh garden greens. And I have also since discovered that this recipe was one of my Grandpas favourites, making it even more special. I hope you enjoy it as much as we do!
Simple Homemade Mayonnaise Recipe Prepared The Old Fashioned Way
In fact, you may never want to reach for the jar once youve tried making mayo the way grandma made it.
Every one in our family has their own unique way of making mayonnaise.
My French cousin has assumed the mantle of Aïoli maker extraordinaire as he whisks it by hand, all the while regaling us with his latest adventures as a mariner. According to him, certain foods simply cannot be consumed without the addition of this sauce.Much to the dismay of the connoisseurs who insist it cannot and, more emphatically, will nottaste the same, in my kitchen the mayonnaise is quick, painless, comes without a story and we get to eat sooner.
Lets say that I have managed to impress them all with a variety of flavored homemade mayonnaises, sauces and dressings including aïoli all made with a food processor.
But I digress
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Italian Salad Dressing Recipe
- 1 cup extra virgin olive oil
- 1/3 cup apple cider vinegar or white wine vinegar
- 1 clove garlic, minced
Mix all together in a jar.
Cover with lid and shake well to mix.
Store in refrigerator a couple of days before using, shaking the jar well several times a day.
This helps the flavors to mellow.
This simple Italian Salad Dressing Recipe is delicious on an elaborate tossed green salad to a fancy pasta salad, etc. or a simple salad such as lettuce and tomato.
Keep dressing stored in refrigerator up to 2 weeks.
Many Of The Major Brands Of Salad Dressings Available Today Were On The Market As Early As The 1920s
In 1896, Joe Marzetti opened a restaurant in Columbus, OH and began to serve his customers a variety of dressings developed from old country recipes. He began packaging his dressings to sell to restaurant customers in 1919.
In 1912, Richard Hellmann, a deli owner in New York, began to sell his blue ribbon mayonnaise in wooden containers. One year later, in response to a very strong consumer demand, Mr. Hellmann began to market the mayonnaise in glass jars.
In 1925, the Kraft Cheese Company entered the salad products business with the purchase of several regional mayonnaise manufacturers and the Milani Company .
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How To Make A Recipe For Creamy Pea Salad
Scroll down for the full recipe instructions and ingredient amounts in the recipe card below
- In a large mixing bowl, combine mayonnaise, sour cream, vinegar, dill, salt and pepper, stirring until blended.
- Add peas, cheddar cheese, red onion and bacon bits, stirring until all the ingredients are evenly coated.
How To Make Bologna Salad With Homemade Dressing From Scratch:
For the full instructions and ingredient list for bologna salad with cooked dressing, scroll to the bottom of this page.
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The Best Potato For Amish Potato Salad
Youll want to use potatoes that are starchy because they do a fine job at absorbing the salad.
They should also be firm enough that they wont fall apart when you toss them with the rest of the ingredients.
That said, the perfect candidates for Amish potato salad are russet potatoes and Yukon Golds.
Coming in at third place are red baby potatoes. Theyre waxy and able to keep their shape when boiled.
I also like that their skins are soft enough that I dont need to peel them.
Plus, because of their size, theyll cook faster.
Notes About Old Fashioned Bologna Salad:
- To easy grind bologna and chop veggies, add them all to a food processor and pulse until you get the desired texture.
- Substitute ground ham for bologna, if desired.
- Use more or less sweet pickle relish to taste, or use dill pickle relish for a whole new spin.
- Shredded cheddar cheese would be a great addition to this sandwich spread recipe.
- Omit onion or add more to desired tastes.
- Use yellow mustard instead of ground mustard, if desired.
- Check out our for our favorite kitchen gadgets and pantry essentials.
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Kiss Keep It Simple Silly
When I look for a recipe to replace a storebought item, the resulting end product needs to benefit me in a way that the storebought version does not. Otherwise, why go through the trouble, right?
Of course, I would like my homemade items to cost less than the storebought version. Also, better taste, fewer preservatives, or healthier are considerations as well. My absolute number one reason for making something myself, though, is that if what I make turns out to be so ridiculously easy that I could not imagine paying for a pre-made version, Im in.
Delicious Old-Fashioned Homemade Mayonnaise fits right into several of those, especially when it comes to ridiculously easy.
I know some recipes tell you to add the eggs, vinegar, and salt to a blender or food processor and then slowly drizzle the oil in while the machine is running.
Yes, that is true, and yes, its easy, but ridiculously easy comes in when you use a submersible mixer to make your mayonnaise. Ive always just called this type of mixer a quick-stick.
Im not sure if that was once a brand name at one time or if it just came out of my head, but the term fits and if you dont own one, trust me, you want one. There are so many uses for this type of mixer. They are perfect for creamy soups, dips, sauces, and even smoothies.
I would recommend using mustard flour also because it will help to emulsify and does add flavor.
Homemade Cucumber Buttermilk Dressing
1/4 cup cucumber, peeled and grated1 Tbsp. Dijon-style mustard2 Tbsp. green onions, white and green parts, or chives, minced2 tsp. fresh parsley, minced or 1 tsp. dried parsley1/4 tsp. dill, dried1/4 tsp black pepper, freshly ground1 tsp. lemon juice or vinegar
Combine all ingredients in a jar with a tight lid. Shake well. Refrigerate. Makes 1 1/4 cups.
How To Make A Seven Layer Salad:
In a trifle bowl, layer the salad in the order of the ingredients listed starting with the chopped lettuce.
In a separate mixing bowl, stir together the salad dressing ingredients until smooth.
Spread the salad dressing over the top of the salad in an even layer.
Cover the salad and refrigerate for 2 hours or overnight if needed.
Prior to serving, garnish with additional cheese, bacon, peas, or freshly chopped parsley on the top, if desired.
NOTE: Do not mix the salad together or the lettuce will get soggy.
Growing Up With Condensed Milk Mayonnaise
We grew up with Mums condensed milk mayonnaise. There was always a Tupperware container in the fridge ready to smear on an egg salad sandwich. Considering we grew up on a poultry farm there were always, always tonnes of eggs ..
Anyways, as this mayonnaise was always on hand it was perfect for after school sandwiches.
Crusty white sourdough bread smeared with mayonnaise, cold thinly sliced iceberg lettuce, thin slices of tomato and cucumber, salt, pepper and some shaved ham makes for a perfect sandwich.
Recommended Reading: Hellmann’s Mayonnaise Potato Salad Recipe
So Where We At On This One Sparky
Salad Dressings Have A Long And Colorful History Dating Back To Ancient Times
Salads were favorites in the great courts of European Monarchs. Royal chefs often combined as many as 35 ingredients in one enormous salad bowl, and included exotic green ingredients such flower petals. Englands King Henry IVs favorite salad was a tossed mixture of new potatoes , sardines and herb dressing. Mary, Queen of Scots, preferred boiled celery root diced and tossed with lettuce, creamy mustard dressing, truffles, chervil and hard-cooked egg slices.
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Delicious Variations And Uses
- Try adding a couple of tablespoons of fresh cream, a squirt of tomato ketchup and a dash of tabasco for a delicious seafood cocktail sauce
- Adding loads of fresh snipped chives through the condensed milk mayonnaise gives a delicious burst of flavour to egg salad sandwiches
- Add a little curry powder
- Mix it through your next potato salad.
- Add it to your favourite pasta salad
- Spread on salad sandwiches
- Add a spoonful of horseradish cream to serve with smoked trout
- Use on salad sandwiches
Homemade Salad Dressing Recipes
Here are 6 easy homemade salad dressing recipes you can easily make at home. From a super tasty ranch dressing, to homemade thousand island to a light Italian vinaigrette, these are the best dressings youve ever tasted! My husband Mike had to edit to add this after a recent taste test on our show!! These homemade salad dressings are quick and easy to make and cost a lot less than store bought!
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