Creamy, Amish-style potato salad made with cider vinegar, eggs, mustard, sour cream and celery.
Ingredients
3poundsYukon Gold potatoes, peeled and cut into 3/4-inch chunks
Salt and pepper
1/3cupcider vinegar
1/4cupsugar
2tablespoonsyellow mustard
4large hard-cooked eggs, peeled
1/2teaspooncelery seed
3/4cupsour cream
1celery rib, chopped fine
Instructions
In a large pot over high heat bring potatoes, 1 tablespoon salt, and enough water to cover by 1 inch to a boil. Reduce heat to medium and simmer until potatoes are just tender, about 10 minutes.
While potatoes simmer, microwave vinegar and sugar in small bowl until sugar dissolves, about 30 seconds. Process vinegar mixture, mustard, 1 hard-cooked egg yolk (reserve white), celery seed, and ½ teaspoon salt in food processor until smooth. Transfer to medium bowl, reserving 2 tablespoons for drizzling; set aside.
Drain potatoes thoroughly, then transfer to large bowl. Drizzle reserved 2 tablespoons of dressing over hot potatoes and, using rubber spatula, gently toss until evenly coated. Refrigerate until cooled, at least 30 minutes.
Whisk sour cream into remaining dressing. Add remaining hard-cooked eggs and egg white to dressing and, using potato masher, mash until only small pieces remain. Add dressing and celery to cooled potatoes. Cover and refrigerate until chilled, about 30 -minutes. Season with salt and pepper. Serve.
Notes
You can substitute an equal amount of celery salt for the celery seed. If you do, omit the salt from the dressing. For best flavor, make 12 to 24 hours before you plan on serving.