Amish Lime Salad Recipes

Steps:

• In a 4-6 quart bowl, pour dry gelatin over cottage cheese, pineapple, whipped topping and nuts; stir together well.
• ***Chill 2 to 3 hours***.

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.

Steps:

• Place the potatoes into a pot and cover with cold water by 1 inch. Season generously with salt. Bring to a boil, then lower the heat to medium and continue to cook until the potatoes are tender, about 5 minutes.
• While the potatoes are cooking, begin the dressing. Combine the vinegar and sugar in a small microwave-safe bowl. Cook until the sugar has dissolved, about 30 seconds. Add the mixture to a food processor along with the mustard, celery seed and the yolk of 1 of the hard-boiled eggs. Pulse until combined.
• Drain the potatoes and add to a large bowl. Toss together with 2 tablespoons of the dressing and reserve the remaining dressing in the food processor. Chill the potatoes in the refrigerator for 30 minutes.
• Finish the dressing by adding the mayonnaise, 1/2 teaspoon salt, remaining 2 eggs plus the egg white and 1 cup of the potatoes, reserving the remaining potatoes for the salad. Process until smooth yet with some texture remaining.
• Mix the reserved potatoes with the dressing along with the celery, onion and relish. Taste for seasoning.

Steps:

• Bring a large pot of water to a roaring boil over high heat.
• Place quartered and skinned potatoes into the water until tender.
• Drain water and set aside 1/3 of the potatoes and place the rest in a large bowl.
• Mash the potatoes and then fold in the remaining potatoes.
• Slice your hard-boiled eggs and fold in with the potatoes, setting aside a few to place on top.
• Fold in the chopped celery.
• In another bowl, add the mayonnaise and the remaining dressing ingredients - yellow mustard, white onion, sweet pickle relish, and celery seed. Mix together until creamy.
• Fold the dressing with the potato mixture until everything is combined.
• Refrigerate until ready to serve - ideally you will let it chill for a few hours before serving.

Steps:

• Dissolve gelatin in water. In a bowl, beat cream cheese until fluffy. Stir in gelatin mixture and beat until smooth. Stir in vanilla, oranges, pineapple, soda and pecans. Chill until the mixture mounds slightly when dropped from a spoon. Fold in three-fourths of the whipped topping. Pour into a 13x9-in. dish. Refrigerate for 3-4 hours or until firm. Cut into squares; garnish with the remaining whipped topping.