Amish Potato Salad

A white bowl filled with creamy potato salad topped with paprika sits on a green patterned napkin beside a glass of iced drink and wooden utensils.

5 from 1 vote

Tired of the same old side? This creamy Amish potato salad brings a perfect blend of sweet, tangy, and savory. With tender potatoes, shredded carrots, and a mustard-mayo dressing, it’s always the first bowl to disappear at any cookout.

Prep Time10

Chill Time2

Total Time2 10

Course: Side Dish

Cuisine: American

Servings: Servings

Calories: 335kcal

Author: Laura

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.

Nutrition