Ingredients
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6 medium white potatoes, with skin
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1 small onion, finely chopped
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1 cup chopped celery
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1 cup chopped carrots
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1 teaspoon celery seed
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4 hard-cooked eggs, peeled and chopped
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2 eggs, beaten
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¾ cup white sugar
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1 teaspoon cornstarch
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½ teaspoon salt
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⅓ cup apple cider vinegar
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½ cup milk
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1 teaspoon prepared yellow mustard
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3 tablespoons butter
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1 cup mayonnaise or salad dressing
Instructions
Step 1: Cook the Potatoes
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Place the potatoes in a large pot and cover with water.
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Bring to a boil, then cook for about 20 minutes or until easily pierced with a fork.
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Drain and set aside to cool.
Step 2: Make the Dressing
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In a small saucepan, whisk together beaten eggs, sugar, cornstarch, and salt.
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Slowly add apple cider vinegar, milk, and mustard, whisking continuously.
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Cook over medium heat, stirring frequently, until thickened (about 8–10 minutes).
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Remove from heat, stir in butter, and refrigerate until cool.
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Once cooled, mix in the mayonnaise to complete the dressing.
Step 3: Assemble the Salad
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Peel the potatoes (if desired) and dice them into medium cubes.
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In a large bowl, combine potatoes with onion, celery, carrots, celery seed, and chopped hard-cooked eggs.
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Gently fold the prepared dressing into the mixture until well coated.
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Chill for at least 4 hours (overnight for best flavor).
Notes
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For extra flavor, garnish with paprika or fresh parsley.
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Letting the salad sit overnight enhances the sweetness and tanginess.
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Use Yukon gold or red potatoes for a slightly different texture.
- Prep Time: 20
- Cook Time: 20
- Category: Side Dish
- Method: Boiling and Mixing
- Cuisine: Amish / American
- Diet: Vegetarian