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
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
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
