Amish Potato Salad
Ingredients:
5 large potatoes, peeled and cubed
3 large eggs
1 cup mayonnaise
1/4 cup white vinegar
1/4 cup granulated sugar
2 tablespoons yellow mustard
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon celery seed
1 cup diced celery
1/2 cup chopped onion
1/4 cup chopped green bell pepper
1/4 cup chopped red bell pepper
Directions:
Place potatoes in a large pot and cover with water. Bring to a boil, then reduce heat and simmer until tender, about 10-15 minutes. Drain and cool.
In a small saucepan, place eggs in a single layer and cover with water. Bring to a boil over medium heat, then cover, remove from heat, and let sit for 12 minutes. Drain and cool in ice water. Peel and chop.
In a large bowl, whisk together mayonnaise, vinegar, sugar, mustard, salt, pepper, and celery seed until well combined.
Add the cooled potatoes, eggs, celery, onion, green bell pepper, and red bell pepper to the bowl. Stir gently to coat all ingredients with the dressing.
Cover and refrigerate for at least 1 hour before serving to allow flavors to meld.
