Pennsylvania Dutch Potato Salad
This Pennsylvania Dutch Potato Salad recipe was provide by Betty, one of our many readers. Betty has tried out many of our recipes and decided to give back to the community by sharing one of her treasured family recipes.
This particular tried and true recipe can easily be tweaked to feed a large crowd if you desire to do so.
Having tried out the recipe I can say that Betty is a great cook who really knows her way around the kitchen.
If you're looking to make some delicious potato salad, this is the recipe for you.
Just give the recipe and try and you will become a fan too, like me.
Pennsylvania Dutch Potatoes
4 lbs red potatoes
- 1 large onion, grapefruit size
- 4 stalks of celery
- 2 hard boiled eggs
- 1/2 cup sugar
- 1 pinch of salt
- 2 pieces of butter, egg size
- 1/2 cup vinegar
- 1/3 cup yellow mustard
- 3/4 cup mayo
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 hard boiled eggs and add to liquid.
liquid to a slow boil and cook until thick. Pour over potatoes mixture
and toss until coated. Chill thoroughly until ready to serve.
This potato salad recipe was submitted by Betty, a reader of Soul Food Digest Magazine.
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".
Try out this recipe and leave your comments below.
Before you leave be sure to check out some of our other favorite side dishes like coleslaw, baked beans, macaroni and cheese, collard greens, and mashed potatoes.