Name: Amish Potato Salad Recipe
Prep time: 20 min
Cook time: 15 min
Total time: 2 h 35 min
Cuisine: American
Ingredients: 2 pounds Yukon Gold or Russet potatoes, peeled and cut into chunks; 3 large eggs; 1 cup mayonnaise; 1/4 cup granulated sugar; 2 tablespoons yellow mustard; 2 tablespoons apple cider vinegar; 1/2 teaspoon celery seed; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 1/2 cup finely chopped celery; 1/3 cup finely chopped onion; 1/4 cup chopped sweet pickles or relish; paprika for garnish (optional)

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Get ready to fall in love with a true comfort food classic: Amish Potato Salad! This old-fashioned side dish combines tender potatoes, hard-boiled eggs, crunchy celery, and a sweet creamy dressing that’s unmatched in flavor and texture. It’s the kind of recipe that immediately transports you to summer picnics, cozy family tables, and Sunday dinners. Whether you’re planning a BBQ or just need a crowd-pleasing addition to your regular meal rotation, Amish Potato Salad absolutely delivers that perfect balance of sweet, tangy, and rich.

Amish Potato Salad Recipe - Recipe Image

Ingredients You’ll Need

The magic of Amish Potato Salad is found in its blend of humble, everyday ingredients—each one playing a crucial role. From hearty potatoes to a smooth, zippy dressing, every element works together for a salad that’s so much greater than the sum of its parts.

Yukon Gold or Russet potatoes (2 pounds): These potatoes hold their shape after cooking and soak up the dressing beautifully.
Large eggs (3): Hard-boiled eggs add richness and a classic touch that’s essential to Amish Potato Salad.
Mayonnaise (1 cup): The base of the dressing, lending creaminess and body to each bite.
Granulated sugar (1/4 cup): Gives that signature sweet edge—feel free to adjust for a less sweet style!
Yellow mustard (2 tablespoons): Adds color and a gentle tang that cuts through the richness.
Apple cider vinegar (2 tablespoons): Provides bold, bright acidity and balances out the sweetness.
Celery seed (1/2 teaspoon): Offers a subtle herbal flavor that’s classic in traditional potato salad recipes.
Salt (1/2 teaspoon): Enhances all the flavors and brings the entire salad together.
Black pepper (1/4 teaspoon): Delivers just the right touch of heat and spice.
Finely chopped celery (1/2 cup): Delivers essential crunch and freshness in every mouthful.
Finely chopped onion (1/3 cup): Brings a mild bite and savory note to offset the creamy dressing.
Chopped sweet pickles or relish (1/4 cup): Rounds out the flavors with a juicy, tangy pop.
Paprika for garnish (optional): Adds color and a subtle smoky accent when sprinkled before serving.

How to Make Amish Potato Salad

Step 1: Cook the Potatoes

Start by placing your peeled, chunked potatoes in a large pot and covering them with cold water. Bring them to a gentle boil, then reduce to a simmer and cook for about 10 to 12 minutes. You want them fork-tender but not falling apart—think soft yet sturdy enough to hold their shape when tossed in dressing.

Step 2: Boil the Eggs

While the potatoes are simmering, get your eggs going in a small saucepan. Cover with water and bring to a boil. Once they’re bubbling, switch off the heat, cover, and let them sit for 10 to 12 minutes. This gentle approach ensures perfectly creamy yolks with no unpleasant greening.

Step 3: Prepare the Dressing

In a big mixing bowl, whisk together the mayonnaise, sugar, yellow mustard, apple cider vinegar, celery seed, salt, and black pepper. It should be smooth, creamy, and a beautiful golden color. The dressing is what makes this truly Amish Potato Salad—don’t be tempted to skimp here!

Step 4: Combine and Fold

Drain your potatoes and let them cool slightly so they don’t break apart. Peel and chop your eggs. Now add the potatoes, chopped eggs, finely chopped celery, onion, and sweet pickles or relish to the dressing bowl. Gently fold everything together, being careful not to mash the potatoes. Every scoop should get a bit of everything.

Step 5: Chill for Maximum Flavor

Cover your bowl and let your Amish Potato Salad chill for at least 2 hours in the refrigerator. If you have time, overnight is even better—the flavors mingle and deepen, giving you that authentic old-fashioned taste. Just before serving, scatter a little paprika on top for color and extra charm.

How to Serve Amish Potato Salad

Garnishes

Paprika is a timeless finishing touch for Amish Potato Salad, but you can also add a sprinkle of fresh parsley, thin-sliced green onions, or extra chopped eggs for color and flair. These little details make your presentation pop and add just a hint more flavor.

Side Dishes

Pair this creamy delight with smoky grilled meats, buttery corn on the cob, or crisp green salads for a perfect picnic spread. Amish Potato Salad loves to share the stage with baked beans, fried chicken, sandwiches, or nearly any classic summer dish you can dream up.

Creative Ways to Present

For a fun twist, try serving Amish Potato Salad in individual mason jars, lettuce cups, or even layered trifle-style in a clear glass bowl. Not only does this make serving easy, but it’s also a gorgeous way to show off all those vibrant ingredients!

Make Ahead and Storage

Storing Leftovers

Keep any leftover Amish Potato Salad tightly covered in the refrigerator for up to 4 days. The flavors continue to develop with time, so it often tastes even better the next day. Just be sure not to leave it out at room temperature for long, especially during warm weather!

Freezing

Freezing is not ideal for Amish Potato Salad, since the creamy dressing can separate and the potatoes may turn grainy once thawed. For best results, enjoy fresh or use within several days of making.

Reheating

Since Amish Potato Salad is best served chilled, reheating isn’t needed. If you do prefer it closer to room temperature, simply let it sit out for 15–20 minutes before serving, then give it a gentle stir. This helps bring back its creamy texture and bright flavors.

FAQs

Can I use red potatoes instead of Yukon Gold or Russet?

Absolutely! Red potatoes hold their shape really well and have a lovely creamy texture, making them a perfect substitute for this salad. Just be sure to scrub them clean, and you can even leave the skins on for extra color and nutrition.

How can I make Amish Potato Salad less sweet?

If you prefer a less sweet version, simply reduce the sugar to 2 tablespoons. You can adjust by tasting the dressing before mixing in the potatoes until it fits your preference.

What should I do if my potato salad is too thick?

If your salad feels a little dense or dry after chilling, stir in a splash of milk or a spoonful of mayonnaise before serving to loosen things up. Always add a bit at a time so it doesn’t get too runny!

Can I prepare the dressing in advance?

Definitely! You can whisk together the dressing ingredients up to 2 days ahead and keep it covered in the refrigerator. Give it a quick stir before tossing with your potatoes and veggies for the freshest flavor.

Is Amish Potato Salad gluten-free and vegetarian?

Yes, as written, this classic recipe is completely gluten-free and vegetarian. Just check your specific brands of mayonnaise and relish to ensure they meet your dietary needs.

Final Thoughts

There’s nothing like the nostalgic comfort of homemade Amish Potato Salad—each forkful is a spoonful of summer and tradition. If you haven’t made it yet, now’s the time to share this creamy, irresistible side with your family and friends. Give it a try and watch it quickly become everyone’s favorite at your next get-together!

Amish Potato Salad Recipe

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4.7 from 23 reviews

Author: admin
Total Time: 2 hours 35 minutes
Yield: 8 servings 1x
Diet: Gluten-Free, Vegetarian

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Description

This classic Amish Potato Salad recipe is a must-have for picnics and gatherings. Creamy and flavorful, it’s a traditional side dish that pairs perfectly with grilled meats or sandwiches.

Ingredients

Scale

Potato Salad:

2 pounds Yukon Gold or Russet potatoes, peeled and cut into chunks
3 large eggs
1 cup mayonnaise
1/4 cup granulated sugar
2 tablespoons yellow mustard
2 tablespoons apple cider vinegar
1/2 teaspoon celery seed
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 cup finely chopped celery
1/3 cup finely chopped onion
1/4 cup chopped sweet pickles or relish
paprika for garnish (optional)

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Instructions

Cook Potatoes and Eggs: Boil potatoes until fork-tender. Boil eggs separately, then chop.
Prepare Dressing: Mix mayonnaise, sugar, mustard, vinegar, celery seed, salt, and pepper.
Combine Ingredients: Fold in potatoes, eggs, celery, onion, and pickles.
Chill and Serve: Refrigerate for at least 2 hours. Garnish with paprika before serving.