This recipe first appeared on Amish Wisdom. Please enjoy this yummy classic.
My husband’s family, the Yoders, hosts a huge reunion for the entire Mose/Yoder clan every three years. Part of the fund-raising a few years back was the sale of a family cookbook. Amish style potato salad is a popular food, so I thought I’d share with you their Yoder potato salad recipe. The one I selected is from a set of sisters who are my husband’s New Order Amish cousins. A few quick tips before we begin:
- The recipe calls for shredded or cubed potatoes. To save time, I decided to try frozen shredded potatoes from the grocery and they turned out fine. I also suggest adding a little more potatoes than the recipe calls for since the sauce is quite generous.
- Add the sugar to the sauce last, tasting as you go. Amish potato salad is traditionally sweeter than American or Southern styles.
- When I prepared this recipe, I halved the ingredient amounts which gave me about 8-10 servings. The photos reflect that change. Posted here are the original amounts, which would serve about 16-20.
Yoder Sisters Delicious Amish Potato Salad
- 6 cups shredded potatoes, already prepared frozen
- 6 eggs, mashed
- ½ medium onion, chopped
- 1 ½ cups celery, chopped
- 3 cups salad dressing (Miracle Whip)
- 6 teaspoons mustard
- ¼ cup vinegar
- 2 teaspoons salt
- 1 teaspoon pepper, or to taste
- About ½ cup to 1 cup sugar
Place eggs in pot and cover with water, adding vinegar. Bring to full boil about 2 minutes. Remove from heat, cover with lid, let stand about 11 minutes. Drain, cover with cool water and ice, and allow eggs to sit about 3 minutes. Drain and peel.
Place potatoes in a microwave safe bowl and heat on high 4-5 minutes.
Drain. Keep potatoes in colander and place over a bowl to drain thoroughly. Chill in refrigerator.
Chop onion and celery, mash eggs with fork or potato masher. Set aside. Prepare dressing. Mix together salad dressing, mustard, salt, pepper, and vinegar. Stir in sugar, beginning with ½ cup, adding more to taste.
Place chilled and drained potatoes in large bowl. Gently fold in mashed eggs, chopped onion and celery. Fold in dressing.
Sprinkle top of potato salad with chopped parsley and paprika. Chill several hours or overnight.
Dee Yoder’s Amish fiction is based on the lives of her former-Amish friends. Her debut novel, The Miting: An Old Order Amish Novel was released from Kregel Publications in March 2014. She is currently working on the second book in the three-book Amish series. In addition to writing over eighty short stories, her coming-of-age novel, The Powerful Odor of Mendacity, won the FaithWriters Page Turner contest in 2011. Dee lives in central Ohio.