Potato Salad (Pennsylvania Dutch Amish)

Amish potato salad is different from more traditional recipes because it is a little bit sweeter. Unlike other potato salad recipes, Amish potato salads include eggs, vinegar, yellow mustard, and sugar in their mayonnaise-based dressing. The combo of sweet sugar and tangy vinegar and mustard combine for a unique taste.

1 lb russet or Yukon gold potatoes, peeled, cubed, and boiled
2 eggs, hard-boiled, separated
¼ cup shallots or onions, finely minced
¼ cup celery, chopped
¼ cup mayonnaise
¼ cup sour cream
1 Tbsp. yellow mustard
1 tsp. apple cider vinegar
¼ tsp. celery seed
2 Tbsp. sugar
½ tsp. sea salt
¼ tsp. black pepper

Separate the yolk and white hard-boiled eggs. Chop each and place in distinct piles.

In a medium mixing bowl combine the cooked potatoes, chopped hard-boiled egg whites, and shallots.

In a small mixing bowl mix together the hard-boiled egg yolks, mayonnaise, sour cream, mustard, apple cider vinegar, celery seed, sugar, salt and pepper. Mix well. Add the mixture to the potatoes and mix to coat.

Chill for 30-60 minutes before serving.

Makes 3 servings.