Amish Potato Salad
Amish Potato Salad might be the best potato salad to add to your summery side-salad lineup! It’s creamy, slightly tangy, and brings a fresh twist without going overboard. If you’re tired of the same old mayo-and-mustard mix, this version stands out in all the right ways. It’s a strong pick for potlucks, BBQs, or family get-togethers.
Amish potato salad is best known for its smooth, sweet-and-tangy dressing made with sugar, yellow mustard, and vinegar. It’s creamy without being too rich, and it pairs well with almost anything from the grill.
The key ingredient here that gives it that extra edge is a spoonful of sugar in the dressing. The sugar softens the bite of the vinegar and gives the salad a balanced, mellow flavor.
This salad travels well and tastes even better once it’s had time to chill. It’s perfect for summer holidays, backyard cookouts, or as part of a potluck spread.
If you already love recipes like kale quinoa salad, mandarin orange salad, or even raspberry jello salad, this belongs on your list. It holds its own next to anything on the table.
What You Need When Making Amish Potato Salad
Grab everything a day or two ahead so you’re not rushing when it’s time to make the salad. Boil the potatoes and eggs early, and let them cool completely in the fridge. Chop your veggies and mix the dressing in advance if you like. That way, all you have to do is toss it together, chill, and it’s ready when you are.
- potatoes
- eggs
- celery
- onion
- mayonnaise
- yellow mustard (this is part of the classic Amish potato salad flavor)
- vinegar
- sugar
- salt
- pepper
- paprika (optional for garnish)
My Best Tips To Make This Salad
Don’t overcook the potatoes or you’ll get mashed potatoes when you mix up the salad. Boil the potatoes ahead of time and let them cool fully before mixing. This makes for the best salad.
You can boil the eggs at the same time. The dressing is simple, so use good-quality mayo and yellow mustard for the best flavor.
Use Greek yogurt or sour cream in place of some of the mayo to lighten it up. Add chopped pickles or relish for extra crunch and flavor. You can also toss in chopped fresh herbs if you have them.
Storing This Salad
Keep the salad well-covered in the fridge for up to 3 days. Use plastic wrap or a bowl with a good lid, this will keep your salad fresh. And it will ensure that the salad tastes great.
If you’re serving potato salad outdoors, place the bowl over a larger bowl filled with ice to keep it cool. Stir before serving to refresh the texture.
Amish Potato Salad
Ingredients
- 1½ lbs potatoes peeled, cubed, and boiled until tender
- 2 hard-boiled eggs
- 1 cup shredded carrot
- 1 large rib celery chopped
- ¼ cup diced onion
- ¾ cup mayonnaise
- 2 tbsp yellow mustard
- 2 tbsp white vinegar
- 2 tbsp sugar
- ½ tsp paprika plus more for garnish
- ½ tsp salt
Instructions
- In a large bowl, combine the cooked potatoes, shredded carrot, chopped celery, onion, and hard-boiled eggs
- Use a spoon or fork to chop the eggs into the potato mixture
- In a separate bowl, whisk together mayonnaise, mustard, vinegar, sugar, paprika, and salt until smooth
- Pour the dressing over the potato mixture and stir gently to combine
- As you stir, lightly mash some of the potatoes for a creamier texture while leaving others in chunks
- Cover and refrigerate for at least 2 hours (or preferably overnight) to allow the flavors to develop
- Sprinkle with extra paprika just before serving
Video
Notes
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Russet potatoes are ideal for their texture, but any variety will work.
- Stick with yellow mustard for a classic Amish flavor.
Great old fashioned potato salad.
Great with s combo of red & gold potatoes.