Best 3 Our Familys Pennsylvania Dutch Potato Salad Recipes

In the realm of summer cookouts and family gatherings, the Pennsylvania Dutch potato salad stands as a testament to the culinary traditions of the Pennsylvania Dutch Country. This delectable dish, a symphony of flavors and textures, has earned a place of honor at picnics, potlucks, and backyard barbecues. With its creamy dressing, tender potatoes, and tangy vinegar, this salad is a refreshing and flavorful side dish that perfectly complements grilled meats, fried chicken, and fresh vegetables.

Our Family's Pennsylvania Dutch Potato Salad: This classic recipe, passed down through generations, captures the essence of Pennsylvania Dutch cooking. Simple yet satisfying, it features perfectly cooked potatoes coated in a creamy dressing made with mayonnaise, mustard, vinegar, and sweet pickle relish.

Bacon-Ranch Potato Salad: A delightful twist on the traditional potato salad, this recipe adds smoky bacon and tangy ranch dressing to the mix. The result is a creamy, savory salad that is sure to be a hit at your next gathering.

Loaded Baked Potato Salad: Inspired by the classic loaded baked potato, this recipe elevates the potato salad experience with a medley of toppings. Crispy bacon, shredded cheddar cheese, diced tomatoes, and sliced green onions come together to create a salad that is both hearty and flavorful.

Dill Pickle Potato Salad: For those who love the tangy flavor of dill pickles, this recipe is a must-try. Crunchy dill pickles and a creamy dressing made with mayonnaise, sour cream, and dill weed create a salad that is both refreshing and addictive.

Sweet Potato Salad: This colorful salad is a delightful departure from traditional potato salad. Roasted sweet potatoes, combined with a tangy dressing made with honey, Dijon mustard, and fresh herbs, create a salad that is both visually appealing and bursting with flavor.

No matter your taste preferences, these Pennsylvania Dutch potato salad recipes offer a range of flavors and textures to satisfy every palate. So gather your ingredients, fire up the grill, and get ready to enjoy a delicious and memorable meal with your loved ones.

Check out the recipes below so you can choose the best recipe for yourself!

PA HOT DUTCH POTATO SALAD

PA HOT DUTCH POTATO SALAD image

Growing up in PA this was always a hit at our church Pot-luck. We would take in our Thermos travel crock pot and serve it hot.

Provided by Dave Smith

Categories Potato Salads

Time 45m

Number Of Ingredients 11

Ingredients

4 slice bacon, cooked
1/2 c onions, vidalia, peeled, chopped
1/2 c green pepper, chopped
1/4 c vinegar
1 tsp salt
1/4 tsp pepper
1 tsp sugar
1 egg
3 hard boiled eggs
4 c new red potatoes
1/4 c carrot, shredded

Steps:

1. Boil 4 cups of New Red potatoes till folk tender, drain set-a-side Boil 3 eggs till hard cooked peel set-a-side
2. Dice bacon and pan fry. Add chopped onion and green pepper. Cook 3 minutes.
3. add beaten egg cook slightly.
4. Add cooked cubed potatoes, grated carrot and diced hard-cooked eggs. Add vinegar, salt, pepper, sugar and blend and serve hot.

PENNSYLVANIA DUTCH POTATO FILLING

Pennsylvania Dutch Potato Filling image

These potatoes are perfect for Thanksgiving and Christmas! They are my husband's family tradition in Pennsylvania. This is the actual recipe from my husband's great-grandmother. I cut it down by a third for my family of 4. But I have given you the full recipe so you can cut it however you would like. There is a family 'secret ingredient' that I have never been told and so it's not in this recipe :( I believe it will still be yummy without the 'secret,' but if you happen to know what that is, then add it in ;)

Provided by Shauna Rhoads

Categories Side Dish Potato Side Dish Recipes

Time 2h30m

Yield 16

Number Of Ingredients 7

Ingredients

10 pounds potatoes, peeled and cut into 1-inch cubes
2 cups butter, divided
3 onions, diced
1 bunch celery, diced
1 ½ cups milk, divided
3 tablespoons seasoned salt, divided
1 (1 1/4 pound) loaf of white bread, torn into pieces, or as desired - divided

Steps:

Place the potato cubes into a large pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 25 minutes. Drain and allow to steam dry for a minute or two.
Melt 1/2 cup of butter in a large skillet over medium heat, and cook and stir the onions and celery until they are reduced and browned, about 30 minutes.
Preheat oven to 350 degrees F (175 degrees C). Grease 2 glass baking dishes, each 9x13 inches.
Place another 1/2 cup of butter into the work bowl of a stand mixer, and add the cooked potatoes. Start the mixer on Low setting. While mixer is running, pour in 1 cup of milk, and add 1 tablespoon of seasoned salt and 4 slices of torn bread. Mix those ingredients briefly into the mixture, and pour in 1/2 cup of milk and 4 more bread slices. Mix that addition, and then mix in 2 more bread slices.
After the last 2 bread slices have been roughly incorporated, place another 1/2 cup of butter, 1 tablespoon of seasoned salt, all the onions, celery, and butter from the skillet, and 4 more slices of bread into the mixer bowl. Mix to incorporate, and finally mix in 2 to 4 additional torn bread slices. Allow the mixer to run until the dressing is the desired consistency.
Place half the dressing into each prepared baking dish, and top the dressing with the remaining 1/2 cup of butter, cut into thin slices and scattered over the top. Sprinkle remaining 1 tablespoon of seasoned salt evenly over the top of the dishes. Cover the dishes with aluminum foil.
Bake in the preheated oven until the dressing is browned, about 1 hour.

Nutrition Facts : Calories 544.1 calories, Carbohydrate 72.1 g, Cholesterol 62.8 mg, Fat 25 g, Fiber 8 g, Protein 10 g, SaturatedFat 15.2 g, Sodium 975.8 mg, Sugar 6.2 g

MY GRANDMA'S PA DUTCH POTATO SALAD

My Grandma's Pa Dutch Potato Salad image

So many potato salad recipes try to make themselves better by adding unusual ingredients. I can guarantee those will be the ones still sitting on the table after the picnic is over. This recipe came from my Grandma who was born in the late 1800's and it's the only one we keep coming back to!

Provided by Cabin Cat

Categories Potato

Time 1h

Yield 1 large bowl, 10-15 serving(s)

Number Of Ingredients 7

Ingredients

15 medium potatoes, cooked & cubed to the size your family likes*
6 large eggs, hard cooked
1 small onion, minced
2 -3 celery ribs, minced, twice as much as you have onion
1 tablespoon pickle relish, heaping
1 cup mayonnaise, to moisten depends on type of potato
1/4 cup minced fresh parsley

Steps:

Mix all ingredients together. Some add crisp fried chopped bacon but its not really necessary.
Keep in mind that some types of potato absorb more mayonaise than others.
Pile into a nice glass bowl, and decorate top with more thin-sliced eggs and parsley sprigs.
*note: 15 potatoes or 5 pounds, whichever comes first.

Nutrition Facts : Calories 387.1, Fat 11, SaturatedFat 2.2, Cholesterol 117.7, Sodium 248.5, Carbohydrate 63.2, Fiber 7.3, Sugar 5, Protein 10.6

Tips:

Use waxy potatoes: Waxy potatoes are best for potato salad because they hold their shape well when cooked.

Boil the potatoes until they are just tender: Overcooked potatoes will be mushy and fall apart in the salad.

Let the potatoes cool completely before adding the dressing: This will help the potatoes absorb the flavors of the dressing.

Use a light and tangy dressing: A heavy dressing will overwhelm the flavor of the potatoes.

Add some fresh herbs or vegetables to the salad: This will give the salad a pop of color and flavor.

Serve the salad immediately or chill it for later: Potato salad is best served fresh, but it can also be chilled for later.

Conclusion:

Pennsylvania Dutch Potato Salad is a classic summer dish that is perfect for potlucks, picnics, and BBQs. It is easy to make and can be tailored to your own preferences. With its creamy, tangy dressing and tender potatoes, this salad is sure to be a hit at your next gathering.