Shelly's Recipe

* Amish Potato Salad *

Category: Potato Salads

6 medium potatoes, cooked
6 eggs hard boiled and diced
3 /4 cup celery chopped
1 /4 medium onion, chopped

Dressing:
1½ cup salad dressing
3 tablespoons prepared mustard
2 tablespoons vinegar
1 1 /4 cup sugar
1 3/ 4 teaspoons salt
1 /4 cup milk


Cut potatoes in half and put into a pan of water so they are just covered. Cook potatoes in boiling water and when it reaches a boil, turn to low and simmer until fork tender. Drain and cool.

In a bowl, add eggs, onion, and celery. Mix together dressing ingredients then mix with first mixture. Fold in potatoes.

It’s best when made the day before you plan to serve it. If it seems a bit thick add more milk.
Makes 2 quarts and serves 16.