Pennsylvania Dutch Potato Salad

Here is an easy Pennsylvania Dutch Potato Salad recipe, that you will likely enjoy. This potato salad recipe can be easily tweaked for a large crowd.

Pennsylvania Dutch Potato Salad

Recipe Ingredients:

Recipe Directions:

1. Cut potatoes into half inch chunks (skin can be left on if preferred) and boil until just tender. Drain potatoes and set aside in large bowl. Dice celery and onion and put into the bowl with potatoes.

2. In a double boiler put the sugar, salt, butter, vinegar, mustard and mayo and bring to a simmer. Dice hardboiled eggs and add to liquid. Bring liquid to a slow boil and cook until thick. Pour over potatoes mixture and toss until coated. Chill thoroughly until ready to serve.

Try out this recipe and leave your comments below.

This potato salad recipe was submitted by Betty, a reader of Soul Food Digest Magazine. Betty said this about the recipe, "This recipe was given to me by my mother-in-law who was a fantastic cook and a wonderful mother to me".

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