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Tangy Amish German Potato Salad

A delightful blend of creamy and tangy flavors, this Tangy Amish German Potato Salad makes a perfect side dish for any family gathering.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Salad, Side Dish
Cuisine: American, Amish
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 pounds potatoes (red or Yukon Gold) Choose waxy potatoes for best texture.
  • 1 cup diced celery
  • 1 cup diced onion
  • 1 cup Halal-appropriate turkey bacon, crumbled (if desired) Can omit for vegetarian option.
  • 1/2 cup apple cider vinegar
  • 1/4 cup vegetable oil
  • 1/4 cup sugar
  • to taste salt and pepper Adjust according to preference.
  • 2 tablespoons Dijon mustard
  • 2 hard-boiled eggs chopped

Method
 

Preparation
  1. Start by boiling the potatoes in salted water for about 15-20 minutes or until tender but still firm. Drain and let them cool.
  2. While the potatoes are boiling, chop the celery, onion, and hard-boiled eggs. Set these aside.
  3. In a large bowl, whisk together the apple cider vinegar, vegetable oil, sugar, Dijon mustard, salt, and pepper until smooth.
  4. Once the potatoes have cooled, cut them into bite-sized pieces. Add the potatoes to the bowl with the dressing, then stir in the diced celery, onions, turkey bacon, and eggs. Mix gently but thoroughly.
  5. Cover the salad and let it chill in the refrigerator for at least 1 hour before serving.

Notes

For best results, choose waxy potatoes like red or Yukon Gold. Can substitute turkey bacon with Halal-friendly cooked chicken or omit entirely for a vegetarian option. Chilling enhances flavor and texture. Serve as a side for grilled meats or at picnics. Store in an airtight container for 3-5 days.