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.
Ingredients
Scale
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)
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
