AMISH BROCCOLI SALAD RECIPE RECIPES

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AMISH BROCCOLI SALAD RECIPE - FOOD.COM



Amish Broccoli Salad Recipe - Food.com image

Make and share this Amish Broccoli Salad recipe from Food.com.

Total Time 15 minutes

Prep Time 15 minutes

Yield 6-8 serving(s)

Number Of Ingredients 8

1 head broccoli, chopped
1 head cauliflower, chopped
1 cup mayonnaise
1 cup sour cream
1/2 cup sugar
1/2 teaspoon salt
1/2 lb bacon, fried & crumbled
1 cup shredded cheddar cheese

Steps:

  • Combine chopped broccoli and cauliflower in large bowl.
  • In a separate bowl combine the mayonnaise, sour cream, sugar and salt to make a dressing.
  • Add the dressing to the broccoli/cauliflower mix, stirring to evenly coat the veggies.
  • Stir in the bacon and cheese, reserving a small amount to sprinkle on top of salad just before serving.
  • Refridgerate until serving.

Nutrition Facts : Calories 599.2, FatContent 44.6, SaturatedFatContent 16.1, CholesterolContent 75.6, SodiumContent 997.8, CarbohydrateContent 39.2, FiberContent 4.6, SugarContent 24.2, ProteinContent 15

AMISH POTATO SALAD RECIPE | ALLRECIPES



Amish Potato Salad Recipe | Allrecipes image

This is like the potato salad I grew up with in Pennsylvania Dutch country. This has a sweet and sour dressing and is distinctively yellow.

Provided by melissa master cavell

Categories     Creamy Potato Salad

Total Time 50 minutes

Prep Time 30 minutes

Cook Time 20 minutes

Yield 8 servings

Number Of Ingredients 15

6 medium white potatoes with skin
1 small onion, finely chopped
1 cup chopped celery
1 cup chopped carrots
1 teaspoon celery seed
4 hard-cooked eggs, peeled and chopped
2 eggs, beaten
¾ cup white sugar
1 teaspoon cornstarch
½ teaspoon salt
⅓ cup apple cider vinegar
½ cup milk
1 teaspoon prepared yellow mustard
3 tablespoons butter
1 cup mayonnaise or salad dressing

Steps:

  • Place the potatoes into a large pot, and fill with enough water to cover. Bring to a boil, and cook for about 20 minutes, or until easily pierced with a fork. Drain, and set aside to cool.
  • While the potatoes are cooking, whisk together 2 eggs, sugar, cornstarch, and salt in a saucepan. Stir in the vinegar, milk, and mustard. Cook over medium heat, stirring frequently, until thickened, about 10 minutes. Remove from heat, and stir in the butter. Refrigerate until cool, then stir in the mayonnaise.
  • Peel the potatoes if desired, and cut into medium dice. Place in a large bowl, and toss with the onion, celery, carrots, celery seed and hard-cooked eggs. Gently fold in the dressing. Refrigerate until serving. I personally like this to sit for at least a day before serving to let the flavors blend, but you may serve it as soon as it is chilled.

Nutrition Facts : Calories 496.6 calories, CarbohydrateContent 49 g, CholesterolContent 162.6 mg, FatContent 30.5 g, FiberContent 4.7 g, ProteinContent 8.6 g, SaturatedFatContent 7.4 g, SodiumContent 425.3 mg, SugarContent 23.3 g

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