Amish Potato Salad Recipe
Introduction
Amish Potato Salad is a classic, creamy side dish that’s perfect for picnics, barbecues, or potlucks. With tender russet potatoes and a tangy, sweet dressing, this salad promises a comforting and flavorful experience in every bite.
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
- Step 1: Boil the cubed potatoes in salted water for 10–12 minutes until tender but still firm. Drain and let them cool completely.
- Step 2: In a large bowl, combine the cooled potatoes with chopped hard-boiled eggs, diced celery, shredded carrots, and finely chopped onion.
- Step 3: In a separate bowl, whisk together the mayonnaise, yellow mustard, apple cider vinegar, granulated sugar, salt, and black pepper until smooth.
- Step 4: Pour the dressing over the potato mixture and gently fold to combine, ensuring everything is evenly coated.
- Step 5: Cover the salad and refrigerate for at least 1 hour before serving to allow the flavors to meld well.
- Step 6: Just before serving, sprinkle paprika over the top for color and garnish with extra shredded carrot if desired.
Tips & Variations
- For extra crunch, add chopped pickles or a bit of diced bell pepper to the salad.
- Use Yukon Gold potatoes instead of russets for a creamier texture.
- Adjust the sugar in the dressing to suit your sweetness preference.
- Adding a dash of celery seed to the dressing enhances the classic flavor.
Storage
Store the potato salad in an airtight container in the refrigerator for up to 3 days. For best flavor and texture, consume within this time. When ready to serve, give it a gentle stir. This salad is best enjoyed cold and is not recommended for freezing.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this potato salad ahead of time?
Yes, it’s ideal to prepare the salad at least an hour before serving so the flavors have time to blend. You can make it up to 24 hours ahead and keep it refrigerated.
How do I prevent the potatoes from turning mushy?
Be sure to boil the potatoes until tender but still firm, checking with a fork frequently. Drain them well and allow to cool completely before mixing to maintain the salad’s texture.
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Amish Potato Salad Recipe
- Total Time: 1 hour 27 minutes
- Yield: 6 servings 1x
Description
This traditional Amish Potato Salad features tender russet potatoes combined with crunchy celery, shredded carrots, chopped hard-boiled eggs, and finely chopped onion, all tossed in a creamy, tangy dressing made from mayonnaise, yellow mustard, apple cider vinegar, and a touch of sugar. Chilled and garnished with paprika, this salad is perfect as a refreshing side dish for picnics, barbecues, or family gatherings.
Ingredients
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
Instructions
- Boil Potatoes: Boil the cubed russet potatoes in salted water for 10 to 12 minutes until they are tender but still firm to the bite. Drain the potatoes and allow them to cool completely before proceeding.
- Combine Salad Ingredients: In a large bowl, mix the cooled potatoes with chopped hard-boiled eggs, diced celery, shredded carrots, and finely chopped onion to create the base of the salad.
- Prepare 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 combined.
- Dress the Salad: Pour the dressing over the potato mixture in the large bowl and gently fold everything together so that the potatoes and vegetables are evenly coated without breaking up the potato pieces.
- Chill the Salad: Cover the bowl with plastic wrap or a lid and refrigerate the potato salad for at least 1 hour to allow the flavors to meld and the salad to chill thoroughly before serving.
- Garnish and Serve: Before serving, sprinkle paprika over the top of the potato salad for a pop of color and optionally garnish with extra shredded carrot for added visual appeal and texture.
Notes
- Ensure potatoes are drained well and cooled to prevent the salad from becoming watery.
- Use russet potatoes for a fluffy texture; waxy potatoes may become too firm.
- The salad tastes best after chilling for a few hours or overnight.
- Adjust sugar and vinegar in the dressing to balance sweetness and tanginess according to your preference.
- Hard-boiled eggs add protein and richness, but they can be omitted for a lighter version.
- Store leftovers covered in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Side Dish
- Method: Boiling
- Cuisine: American
Keywords: Amish potato salad, classic potato salad, creamy potato salad, picnic side dish, easy potato salad recipe
