Amish Potato Salad Recipe

Introduction

This Amish Potato Salad is a comforting classic that’s perfect for picnics, potlucks, or a simple family meal. Creamy, tangy, and packed with fresh veggies and hard-boiled eggs, it’s a satisfying side dish that everyone will enjoy.

Ingredients

• 3 pounds potatoes
• 4 eggs (cooked)
• 2 celery ribs (diced)
• 1 red onion (diced)
• 1 cup mayonnaise
• 1/3 cup cider vinegar (or white vinegar)
• 1/4 cup granulated sugar
• 2 tablespoons yellow mustard
• 1 teaspoon salt
• 1 teaspoon pepper
• 1 teaspoon celery seed

Instructions

1. Step 1: Scrub, peel, and slice the potatoes into even pieces.
2. Step 2: Place the potatoes in a pot of water and bring to a boil. Cook for about 10 minutes until tender but not falling apart.
3. Step 3: Drain the potatoes and let them cool for 10 minutes.
4. Step 4: Hard-boil the eggs, then cool them in ice water. Peel and slice the eggs once cooled.
5. Step 5: Dice the red onion and celery ribs into small pieces.
6. Step 6: In a medium bowl, mix together mayonnaise, cider vinegar, sugar, yellow mustard, salt, pepper, and celery seed to make the dressing.
7. Step 7: In a large bowl, combine the potatoes, sliced eggs, onion, and celery. Pour the dressing over the mixture and stir gently until everything is coated.
8. Step 8: Refrigerate the salad for at least 1 hour before serving to allow the flavors to meld.

Tips & Variations

• Use red-skinned potatoes for added color and texture, or Yukon Golds for creaminess.
• Adjust the sugar in the dressing to taste if you prefer it less sweet.
• For a tangier twist, substitute the yellow mustard with Dijon mustard.
• Add chopped fresh dill or parsley for extra freshness.

Storage

Store the potato salad in an airtight container in the refrigerator for up to 3 days. Before serving, give it a gentle stir. It’s best enjoyed chilled but can be left out at room temperature for up to 2 hours during serving. Avoid freezing, as the texture will change.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this potato salad ahead of time?

Yes, this potato salad tastes even better after sitting in the fridge for a few hours or overnight, allowing the flavors to meld nicely.

What type of potatoes work best for this recipe?

Waxy potatoes like red potatoes or Yukon Golds hold their shape well and create a creamy texture ideal for potato salad.

Amish Potato Salad Recipe

Pin Recipe

Print Recipe

★★★★★

4.8 from 130 reviews

This classic Amish Potato Salad combines tender boiled potatoes, hard-boiled eggs, crunchy celery, and red onion with a creamy, tangy dressing made from mayonnaise, cider vinegar, mustard, and a touch of sugar. Perfectly chilled and bursting with traditional flavors, this salad is an ideal side dish for picnics, potlucks, and family gatherings.

• Author: luca
• Prep Time: 25 minutes
• Cook Time: 15 minutes
• Total Time: 1 hour 30 minutes
• Yield: 8 servings 1x
• Category: Salad
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

Vegetables and Eggs

• 3 pounds potatoes
• 4 eggs (cooked)
• 2 celery ribs (diced)
• 1 red onion (diced)

Dressing

• 1 cup mayonnaise
• 1/3 cup cider vinegar (or white vinegar)
• 1/4 cup granulated sugar
• 2 tablespoons yellow mustard
• 1 teaspoon salt
• 1 teaspoon pepper
• 1 teaspoon celery seed

Instructions

1. Prepare the Potatoes: Scrub, peel, and slice the potatoes into evenly sized pieces to ensure they cook uniformly.
2. Boil the Potatoes: Place the sliced potatoes in a pot of water and bring to a boil. Cook for about 10 minutes or until the potatoes are tender when pierced with a fork.
3. Cool the Potatoes: Drain the water from the potatoes and let them cool at room temperature for approximately 10 minutes to avoid wilting the other salad ingredients.
4. Cook and Prepare the Eggs: Hard-boil the eggs by placing them in boiling water for about 9–12 minutes, then cool them in ice water. Once cooled, peel and slice the eggs.
5. Dice Vegetables: Finely dice the red onion and celery ribs to add crunch and flavor to the salad.
6. Make the Dressing: In a medium bowl, whisk together the mayonnaise, cider vinegar, granulated sugar, yellow mustard, salt, pepper, and celery seed until smooth and well combined.
7. Combine Ingredients: In a large bowl, gently mix the cooled potatoes, sliced eggs, diced onion, and celery. Pour the dressing over the mixture and stir carefully until all the ingredients are evenly coated.
8. Chill Before Serving: Refrigerate the potato salad for at least 1 hour to allow the flavors to meld and for the salad to chill, enhancing its taste and texture before serving.

Notes

• For best flavor, use cider vinegar, but white vinegar can be substituted if needed.
• The amount of sugar can be adjusted to taste depending on how sweet you like your potato salad.
• Make sure potatoes are cooled before mixing with the dressing to prevent it from becoming watery.
• Refrigerate leftovers within two hours of preparation and consume within 3-4 days for freshness and safety.
• Hard-boiling eggs can be done a day ahead to save preparation time.

Keywords: Amish potato salad, creamy potato salad, picnic salad, boiled potatoes salad, traditional American potato salad