Pennsylvania Dutch Warm Potato Salad Recipe on Food52 (2024)

FAQs

What is Amish potato salad made of? ›

In a large bowl, whisk together the mayonnaise, mustard, vinegar, sugar, paprika, and salt. Add the potatoes, carrots, eggs, celery, and onion. Mix everything together until coated with the dressing.

It depends on the salad. Potato salad with mayo dressing should always be served cold. Salad with oil dressing can be served hot or cold, according to the recipe. But cold potato salad offers an additional benefit: more resistant starch, which doesn't get digested and add to your calorie count.

Full of tender potatoes, gooey cheese, sour cream and topped with crispy Kellogg's corn flake cereal this savory casserole cannot be beat. Funeral potato with real potatoes is easy, cheesy, and delicious.

There's no reason at all, so my advice is to leave the skins on. The skin on a potato adds a nice texture and flavor to the potato salad and it's also the healthiest part.

This is no ordinary potato salad. This salad consists of potatoes, turkey hot dogs, pickles, scallions, hard-boiled eggs, and sweet peas. All of the ingredients are finely chopped and dressed with mayonnaise.

Combine the vinegar, mustard, 1/2 teaspoon salt, and 1/4 teaspoon pepper and slowly whisk in the olive oil to make an emulsion. Add the vinaigrette to the potatoes. Add the scallions, dill, parsley, basil, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper and toss.

Not Getting The Cook Time Right

It's a delicate balance to achieve soft, tender potatoes for that just-right potato salad texture. Defer to your recipe for specific cook times, which depend on the type of potato being used, but a good rule of thumb is to boil them until you can pierce the spuds with a fork.

Add lemon juice or vinegar

Lowering the pH of the potato helps fight off oxidation. Just like you might use a squirt of lime juice to keep guacamole from browning, a bit of lemon juice or white vinegar in the bowl with the potatoes will ward off gray hues.

How do you not overcook potatoes for potato salad? ›

Cook the potatoes properly: Overcooking potatoes can cause them to become too soft and mushy. To prevent this, boil the potatoes until they are just tender, but not falling apart. Drain the potatoes and let them cool completely before adding the dressing.

Signs your potato salad is bad: It's slimy, it tastes odd, it smells bad, it has black, white or green mold growing on it, it's been left out on the counter for over 2 hours (or less if outside in the sun), it's been in the refrigerator for over 5 days. ”If in doubt, throw it out!”

According to the USDA, leftovers like potato salad should last in the refrigerator for three to four days. Store-bought potato salad will be stamped with a best-by date. You'll want to keep the “two-hour rule” in mind, though.

The key is to allow the potatoes to dry and become cold before you make the salad. If you cut hot, boiled potatoes, they tend to crumble. If you wait until they had time to dry (may I suggest laying them out on a plate or casserole dish during this time) and cold, they cut nicer.

Potatoes can retain moisture. To prevent this, drain the potatoes very well in a colander or pot. Allow all the steam to escape the potatoes before mixing them with the dressing and other ingredients.