Amish Potato Salad Recipe
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.
- 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
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
- Prepare the Potatoes: Scrub, peel, and slice the potatoes into evenly sized pieces to ensure they cook uniformly.
- 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.
- 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.
- 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.
- Dice Vegetables: Finely dice the red onion and celery ribs to add crunch and flavor to the salad.
- 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.
- 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.
- 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
Find it online: https://lucabites.com/amish-potato-salad-recipe/
