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Amish Potato Salad
Amish Potato Salad
668 Views
Posted on February 27, 2017 at 12:53 PM
A little different version of potato salad with a creamy, custard like dressing.
Tags
American Back to School Blend Boil Camping Clean Eating Cold Comfort Food Cook-Ahead Creamy Easter Easy Fall Fourth of July Gameday Gluten-Free Kid Favorite Less Than 2 Hours Light Low Budget No Shellfish No Tree Nuts Nut-Free Picnic Savory Side Dish Simmer Sophisticated Spring Summer Sweet Vegetarian Winter
Directions
Ingredients:
3 large Egg
6 cups Water
Step 1 Add the eggs to a small saucepan and cover with water. Heat the pot on high heat and bring the water to a full rolling boil. Turn off the heat, keep the pan on the hot burner, cover and let sit for 10-12 minutes. Remove the eggs from the pan and run under cold water or place in a bowl with ice water to fully cool.
Ingredients:
3 pounds Yukon Gold Potato, cut into 3/4 inch pieces
1 tablespoon Fine Sea Salt
Step 2 Bring potatoes, salt and enough water to cover the potatoes by 1 inch to a boil in a large Dutch oven over high heat. Reduce the heat to medium and simmer until potatoes are just tender, about 10-15 minutes.
Ingredients:
13 cup VSOP Serrano Honey Vinegar
14 cup Sugar
Step 3 While the potatoes are cooking, mix together the vinegar and sugar in a small bowl and microwave for about 30 seconds. Stir to dissolve the sugar.
Ingredients:
2 tablespoons Yellow Mustard
12 teaspoon Fine Sea Salt
12 teaspoon Fresh Cracked Black Pepper
12 teaspoon Celery Seeds
2 tablespoons VSOP Wild Rosemary Extra Virgin Olive Oil
Step 4 Pour vinegar mixture into the bowl of a food processor. Add the mustard, salt, pepper, celery seeds, and one yolk from the hard boiled eggs from Step 1. Process until smooth. With the processor running slowly drizzle in the EVOO till an emulsion forms. Pour into a bowl.
  Step 5 Drain the potatoes very well. Pour 2 tablespoons of the dressing over the hot potatoes and toss to combine. Cover with plastic wrap and refrigerate for at least 30 minutes.
Ingredients:
34 cup Sour Cream
2 stalks Celery, finely minced
Step 6 Add sour cream to the dressing, whisk to combine. Add the cooked hard boiled eggs and mash with a potato masher until very finely mashed. Add the finely minced celery to the dressing.
  Step 7 Pour the dressing over the potatoes and stir to combine. Cover with plastic wrap and refrigerate over night. Taste the next day and readjust seasonings if necessary. ENJOY!
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