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This potato salad has is creamy and packed with veggies flavored by a sweet and tangy dressing. This Amish potato salad is great for potlucks, picnics and more!
| 5 large potatoes peeled and blemishes removed |
| 3 hard boiled eggs |
| 1/2 cup diced green or red bell pepper |
| 1/4 cup diced celery optional |
| 1/3 cup shredded carrots *see note |
| 1/4 cup shredded onions yellow or white |
| 3/4 cup Mayonnaise or miracle whip |
| 2 tablespoons vinegar |
| 1/2 cup sugar |
| 1 teaspoon salt |
| 1 tablespoon prepared yellow mustard |
| dash few black pepper |
Yield: ["8"]
Place the potatoes in a large saucepan and cover with water. Add a few dashes of salt then cook for 20-30 minutes until soft, but not mushy because you will need them a bit firmer for shredding. Place the cooked potatoes in a colander or strainer to drain and cool.
Shred the carrots and onions, hard boiled eggs and cooled potatoes, then finely dice the celery and pepper. Place shredded and diced veggies and eggs in a medium sized bowl.
In a separate bowl, whisk the mayo (or salad dressing), vinegar, salt, sugar, mustard and black pepper together until well combined and smooth, then pour the homemade dressing over the shredded potatoes and veggies and gently fold with a spatula to combine.
Chill for several hours or more before serving.
Source: thismomcooks.com
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