Mom's Potato Salad
Amish style potato salad (I come from a big family, so I don't know how to make small portions)
Amish style potato salad (I come from a big family, so I don't know how to make small portions)
- Carbohydrate 31.7315566487282 g
- Cholesterol 166.945 mg
- Fat 10.0130081410053 g
- Fiber 3.49297631121369 g
- Protein 8.14504051603957 g
- Saturated Fat 2.13886774846091 g
- Serving Size 1 1 Serving (340g)
- Sodium 945.603409621553 mg
- Sugar 28.2385803375145 g
- Trans Fat 5.7018278843916 g
- Calories 252 calories
Step-by-step
- Let's start with the Eggs. Place eggs in a heavy-bottomed pot and cover them with cold water. Make sure the tops of the eggs are covered by at least an inch of water. How much water will depend on the size of the pot, but in general, a bigger pot is better. Crowding the eggs risks cracking them. cook on High Heat.
- While the Eggs are cooking, peel the potatoes (Time Management :-) ) by the time you finish peeling all those potatoes, your eggs should be done (About 20 Mins). If it takes you longer than that to peel 5 lbs of potatoes... find a helper ;-)
- Remove the Eggs from the heat and drain off as much as the water that you can, then recover with Cold Water and let cool.
- All of your potatoes should be peeled by now. Cut them into quarters (the smaller ones can just be cut in half) Place the potatoes in a heavy-bottomed pot (I like to rinse them at least once to wash off some of the starch) and cover them with hot water. Add the 2 Table Spoons of Kosher Salt to the water. Cook on High Heat for about 15 Min until the potatoes are tender but still firm. (Remember, your not making mashed potatoes, so don't over cook them). While your potatoes are cooking you can use this time to peel your hard boiled eggs and chop up your onion.
- Drain the Potatoes, you want to get them out of the water as soon as possible because they will continue to cook even after you have removed them, so again, make sure you don't over cook.
- Allow the potatoes to cool. Again, use this time to Dice up your Hard Boiled Eggs and to clean up your mess you have made so far.
- Once the potatoes have cooled, Dice into bite size pieces and place into a Large bowl (Biggest one ya got) add the Eggs, Onion, Miracle Whip, Mustard, Sugar, Salt & Pepper and mix well.
- Enjoy!!
Starting with cold water for the eggs prevents thermal shock that cracks shells prematurely, while bringing the pot to a rolling boil ensures the yolks center properly. Lowering temperature fluctuations during this initial phase maintains predictable cooking times across a full dozen eggs, which typically requires roughly twenty minutes on high heat. Submerging them in ice water halts residual heat transfer immediately, stopping the yolks from developing a grey-green sulfur ring.
Preparing five pounds of potatoes demands careful attention to volume and pot capacity to prevent uneven softening. Salting the boiling water with two tablespoons of kosher salt seasons the tubers from the inside out as starches gelatinize. Testing doneness requires piercing a chunk with a paring knife; the blade should meet slight resistance in the core so the pieces hold their shape under the weight of the dressing.
Multiplying ingredients for large gatherings changes how components interact, particularly when balancing the distinct tang of Miracle Whip against yellow mustard and granulated sugar. Whisking the dressing components separately before folding them into the cooled vegetables prevents bruising the tender potato exteriors. Storing the finished salad in airtight containers allows starches to fully absorb the dressing overnight, though the mixture should be consumed within four days for food safety.
Chilled starches often contract and release moisture during extended refrigeration, so stirring in a splash of vinegar or an extra spoonful of dressing on the second day revives the texture. Leftover portions make a reliable base for skillet hash when crisped in a hot pan with rendered bacon fat. Proper temperature management keeps the dressing stable throughout storage, preventing the emulsion from breaking down into an oily layer.
