Amish Potato Salad Recipe

Introduction

This Amish Potato Salad is a classic, creamy dish full of comforting flavors and a hint of tanginess. Perfect for summer picnics or as a hearty side, it’s easy to prepare and loved by many.

Ingredients

• 3 cups russet potatoes, peeled and cubed
• 2 hard-boiled eggs, chopped
• 1/2 cup celery, diced
• 1/4 cup shredded carrots
• 1/4 cup onion, finely chopped
• Dressing:
• 1/2 cup mayonnaise
• 1 tablespoon yellow mustard
• 1 tablespoon apple cider vinegar
• 2 tablespoons granulated sugar
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• Paprika (for garnish)

Instructions

1. Step 1: Boil the cubed potatoes in salted water for 10 to 12 minutes until they are tender but still firm. Drain and let them cool completely.
2. Step 2: In a large bowl, combine the cooled potatoes with the chopped hard-boiled eggs, diced celery, shredded carrots, and finely chopped onion.
3. Step 3: In a separate bowl, whisk together the mayonnaise, yellow mustard, apple cider vinegar, granulated sugar, salt, and black pepper until the dressing is smooth.
4. Step 4: Pour the dressing over the potato mixture and gently fold everything together until well coated.
5. Step 5: Cover the salad and refrigerate for at least 1 hour to allow the flavors to meld.
6. Step 6: Before serving, sprinkle paprika over the top for color and garnish with extra shredded carrot if desired.

Tips & Variations

• Use red potatoes for a firmer texture and a slightly different flavor.
• Adding chopped pickles or sweet relish can enhance the tanginess.
• For a lighter version, substitute half the mayonnaise with Greek yogurt.
• Make sure potatoes are fully cooled before mixing to keep the salad from becoming mushy.

Storage

Store the potato salad in an airtight container in the refrigerator for up to 3 days. Stir gently before serving again. It’s best enjoyed chilled and does not freeze well due to the mayonnaise-based dressing.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this potato salad in advance?

Yes, making it at least an hour ahead helps the flavors blend nicely. It can be stored in the fridge for up to 3 days.

How do I avoid mushy potatoes in the salad?

Be sure to boil the potatoes until just tender, not overcooked, and let them cool completely before mixing with the dressing.

Amish Potato Salad Recipe

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★★★★★

4.8 from 77 reviews

• Author: Naomi
• Total Time: 1 hour 27 minutes
• Yield: 6 servings 1x
• Diet: Vegetarian

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Description

This classic Amish Potato Salad is a creamy, tangy side dish featuring tender russet potatoes, crisp celery, shredded carrots, and hard-boiled eggs, all coated in a flavorful mayonnaise-based dressing. Perfect for picnics, potlucks, or as a comforting accompaniment to your favorite main courses.

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Ingredients

Scale 1x2x3x

Potato Salad

• 3 cups russet potatoes, peeled and cubed
• 2 hard-boiled eggs, chopped
• 1/2 cup celery, diced
• 1/4 cup shredded carrots
• 1/4 cup onion, finely chopped

Dressing

• 1/2 cup mayonnaise
• 1 tablespoon yellow mustard
• 1 tablespoon apple cider vinegar
• 2 tablespoons granulated sugar
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Garnish

• Paprika (for garnish)
• Extra shredded carrot (optional, for garnish)

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Instructions

1. Cook the Potatoes: Place the peeled and cubed russet potatoes in a pot of salted water. Boil over medium-high heat for 10–12 minutes until the potatoes are tender but still hold their shape. Drain well and allow the potatoes to cool completely.
2. Combine Salad Ingredients: In a large mixing bowl, add the cooled potatoes, chopped hard-boiled eggs, diced celery, shredded carrots, and finely chopped onion. Gently toss to combine the ingredients evenly.
3. Prepare the Dressing: In a separate bowl, whisk together the mayonnaise, yellow mustard, apple cider vinegar, granulated sugar, salt, and black pepper until the dressing is smooth and well blended.
4. Mix Dressing with Salad: Pour the prepared dressing over the potato mixture. Gently fold the dressing into the salad to ensure all ingredients are coated without mashing the potatoes.
5. Chill the Salad: Cover the bowl with plastic wrap or a lid, then refrigerate the potato salad for at least 1 hour. This chilling step allows the flavors to meld and the salad to reach optimal taste and texture.
6. Garnish and Serve: Before serving, sprinkle paprika evenly over the top for color and flavor. Optionally, garnish with extra shredded carrot for a fresh visual touch.

Notes

• Use russet potatoes for their fluffy texture that holds well in salads without becoming mushy.
• Make sure to let the potatoes cool completely before mixing with the dressing to prevent it from becoming watery.
• Adjust the sugar and vinegar in the dressing to your taste for more tanginess or sweetness.
• Hard-boil the eggs ahead of time to save prep time.
• For a healthier version, substitute mayonnaise with a light or Greek yogurt-based dressing.

• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Category: Salad
• Method: Boiling
• Cuisine: American

Keywords: Amish potato salad, creamy potato salad, classic potato salad recipe, picnic side dish, mayo potato salad