At many Philly cookouts, often you will see Amish salads on the tables – either homemade or store-bought. While I love my “Not So Amish” Macaroni Salad, I also adore the slightly sweet and savory Amish Potato Salad. However, I tend to find that the store-bought salad tends to have too much dressing, overly sweet, and not enough mustard to my liking.
When it comes to Amish Potato Salad, I have to caution you – there are two preparations for this dressing – some like the dressing cooked and others do not. I tend to be of the “do not cook the dressing” contingent – mostly because if I do not have to turn on my stove in the dead heat of summer, I will not. Some like their Amish Potato Salad super sweet and, again, I do not. I like the sweet and savory aspect but add a touch more mustard and cut the sugar. I also love using apple cider vinegar in salads in lieu of regular white vinegar giving it a bit of a mild tang. I also prefer using a light mayo in lieu of the “salad dressing” or full fat mayo. While there are a few steps with making this salad, I would advise that you make it the day before and let it sit in the fridge. The next day, it will be even more amazing as the flavors have time to meld and your family and friends will love it!
I served my “Not So” Amish Potato Salad with Hebrew National All-Beef Franks done Philly Cheesesteak Style – nestled in soft hoagie rolls with a bit of lightly griddled deli London Broil, sautéed peppers and onions and slathered with a sharp provolone cheese sauce. Needless to say, my guests adored their “Cheesesteak” Hot Dogs and the Not So Amish Potato Salad – people were bugging me for the recipe before the evening was over. I think this will be a tried and true for many a cookout, tailgate party, or weekend get-together.
On to the recipe:
Gather your ingredients
Just a few veggies
Let’s whisk up the dressing
Making some Hebrew National Philly Cheesesteak Style All-Beef Franks
Now – doesn’t this make you want to have a cookout?
