Amish Potato Salad
A creamy, slightly sweet Amish-style potato salad with perfectly cooked potatoes, crisp vegetables, and a rich dressing that gets better as it chills.
- Prep Time: 30 mins
- Cook Time: 15 mins
- Total Time: 4 hrs 45 mins (includes chilling)
- Yield: 12 servings
- Category: Side Dish
- Method: Stovetop
- Cuisine: Amish/Pennsylvania Dutch
- Diet: Vegetarian
Ingredients
3 lbs starchy potatoes
½ cup chopped celery
5 hard-boiled eggs
¼ cup finely chopped white onion
1 cup mayonnaise
¼ cup granulated sugar
2 tablespoons white vinegar or rice vinegar
2 tablespoons yellow mustard
Salt to taste
Freshly ground black pepper to taste
Instructions
- Place potatoes in large pot, cover with water, and bring to boil. Cook 10-12 minutes until just tender. Drain and cool slightly.
- In large bowl, whisk together mayonnaise, mustard, vinegar, sugar, celery seed, salt and pepper.
- Gently fold in warm potatoes, eggs, onion, celery and pickle relish until evenly coated.
- Cover and refrigerate at least 4 hours (preferably overnight) to allow flavors to blend.
- Sprinkle with paprika before serving. Stir gently and adjust seasoning if needed.
Notes
- For best texture, cook potatoes until just fork-tender
- The salad will absorb dressing as it chills – add extra mayo if needed before serving
- Traditional Amish versions often include 1/2 cup of diced red bell pepper
- Keeps refrigerated for up to 5 days
Nutrition
- Serving Size: 3/4 cup
- Calories: 320
- Sugar: 12g
- Sodium: 420mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 100mg
Find it online: https://us.recipesfood.org/amish-potato-salad/
