This post is sponsored by Hebrew National.
“Summer Summer Summertime
Time to sit back and unwind”
~ DJ Jazzy Jeff & The Fresh Prince ~ Summertime
Can you believe we are halfway through the summer already? Where does the time go? One minute we are looking forward to the cookouts for Memorial Day and 4th of July and now I am in the midst of planning Labor Day cookouts and tailgate bites. Thankfully, this summer I am prepared for outdoor entertaining with Hebrew National.
Hebrew National presented a great challenge – whip up a regional side to go with your favorite Hebrew National All-Beef Franks. Being that I am a die-hard Philly girl, you know I had to bring a variation on a Philly Cheesesteak/Frank but what to serve it with was my conundrum. Then, like a light bulb moment, it hit me. 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.
When you want to add a bit of Philly style to your next cookout, whip up some Philly Cheesesteak Style Hebrew National All Beef Franks, serve some “Not So” Amish Potato Salad and make sure you have Fresh Prince and DJ Jazzy Jeff’s classic “Summertime” on the playlist. It can’t get any better than that!
On to the recipe:
Gather your ingredients
Just a few veggies
Let’s whisk up the dressing
Use about a third of the dressing and then add as needed. Remember – less is more
Making some Hebrew National Philly Cheesesteak Style All-Beef Franks
Now – doesn’t this make you want to have a cookout?
Adapted from [Food.com|http://www.food.com/recipe/amish-potato-salad-168741" target="_blank]
This "Not So" Amish is a fabulous adaptation of the Pennsylvania classic potato salad. Potatoes, crisp veggies and eggs are tossed in a tangy no-cook slightly sweet dressing. This is not your typical potato salad!
30 minPrep Time
30 minCook Time
1 hrTotal Time
- 4 pounds of russet potatoes, peeled and cubed
- 1 tablespoon and 1 teaspoon of kosher salt, divided
- 4 eggs
- 4 stalks of celery (about 1 1/4 cups) finely diced
- 1 cup of baby carrots, finely diced
- 1 small Vidalia onion, finely diced
- 3/4 cup of light mayonnaise
- 3 tablespoons of spicy brown mustard (I use Gulden's)
- 2 tablespoons of apple cider vinegar
- 1/2 cup of sugar
- 1/4 teaspoon of celery salt
- 1/2 teaspoon of kosher salt
- 1/4 teaspoon of freshly cracked black pepper
- Hebrew National All-Beef Franks
- Hot Dog Buns
- In a large stockpot, add your cubed potatoes and cover with cold water. Add about a tablespoon of salt. Bring the water to a rolling boil and then reduce to a simmer, for about 15 – 20 minutes until the potatoes are fork tender. Drain, rinse thoroughly with cold water and set aside.
- In a saucepan, add the eggs, 1 teaspoon of kosher salt, cover with water - about an inch or so, and bring to a rolling boil. Cover; remove from the heat and let sit for about 12 minutes. Rinse under cold water and then peel. Set aside.
- In a large bowl, add the diced celery, diced carrots and diced onion.
- Dice the cooled hard-boiled eggs and toss them with the carrots, onion and celery.
- Add the cooled cubed potatoes and mix thoroughly.
- In a small bowl, whisk together the light mayonnaise, milk, spicy mustard, apple cider vinegar, celery salt, salt and pepper until everything is mixed well.
- Drizzle some of the dressing over the potato and veggie mixture and combine. Add more dressing as needed.
- When everything is to your liking, refrigerate the "Not So" Amish Potato Salad for at least 2 hours until everything melds together. I prefer to make this the night before.
- Serve with your favorite Hebrew National All Beef Franks and enjoy!
The combination of franks and these toppings may not be Kosher.
What makes a Hebrew National kosher hot dog premium? It’s all about what makes the cut (and what doesn’t). We’re choosy about what goes into our franks – we use only premium cuts of 100% kosher beef from the front half of the cow and then choose the best from that. No artificial flavors, colors, fillers or by-products. When your hot dog is Kosher, that’s a hot dog you can trust! For more summer fun with Hebrew National, visit facebook.com/ hebrewnational.
Disclosure: Compensation was provided by Hebrew National via Mode Media. The opinions expressed herein are those of the author and are not indicative of the opinions or positions of Hebrew National.
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