
Amish Potato Salad Recipe
Classic Amish Potato Salad
Amish potato salad is a creamy, sweet, and tangy take on the traditional potato salad. It’s made with tender potatoes, hard-boiled eggs, and a rich dressing featuring mayonnaise, mustard, vinegar, and a touch of sugar for that signature flavor. Perfect for picnics, barbecues, or family gatherings, this old-fashioned side dish is packed with comforting goodness!
Ingredients
For the Salad:
- 3 lbs Yukon Gold or russet potatoes, peeled and diced
- 4 large eggs, hard-boiled and chopped
- 1 small onion, finely diced
- 2 stalks celery, finely chopped
- ½ cup sweet pickle relish
For the Dressing:
- 1 cup mayonnaise
- ¼ cup yellow mustard
- ¼ cup white vinegar
- ⅓ cup granulated sugar
- ½ teaspoon salt (or to taste)
- ½ teaspoon black pepper
- ½ teaspoon celery seed (optional, for extra flavor)
For Garnish:
- Paprika (for sprinkling)
- Chopped fresh parsley (optional)
Instructions
- Cook the Potatoes: Place peeled, diced potatoes in a large pot. Cover with cold water, add a pinch of salt, and bring to a boil. Cook for 10–12 minutes until fork-tender but not mushy. Drain and let cool slightly.
- Prepare the Dressing: In a bowl, whisk together mayonnaise, mustard, vinegar, sugar, salt, black pepper, and celery seed (if using) until smooth.
- Combine the Ingredients: In a large bowl, add warm potatoes, chopped eggs, onion, celery, and pickle relish. Pour the dressing over and gently fold to coat.
- Chill for Maximum Flavor: Cover and refrigerate for at least 2 hours (or overnight) to enhance the flavors.
- Garnish and Serve: Before serving, stir gently, sprinkle with paprika, and garnish with parsley if desired. Serve chilled.
Tips for the Best Amish Potato Salad
- Use Yukon Gold potatoes for a creamy texture, or russet potatoes for a fluffier consistency.
- Let potatoes cool slightly before adding dressing to prevent them from becoming too soft.
- Adjust sweetness by modifying the sugar amount to your preference.
- For extra tang, add a splash of pickle juice or apple cider vinegar to the dressing.
- Make it ahead of time—this salad tastes even better after sitting in the fridge overnight!

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