If you’re craving a side dish that brings comforting nostalgia and rich, classic flavors to your table, look no further than Amish Potato Salad. Creamy, sweet, tangy, and loaded with tender potatoes, hard-boiled eggs, and snappy celery, this beloved crowd-pleaser has earned its spot at summer picnics, family reunions, and backyard barbecues for generations. Amish Potato Salad captures the heart of traditional, homemade goodness in every forkful, and I can promise your guests will ask you for the recipe before the bowl is empty!
Ingredients You’ll Need
Don’t be fooled by the humble list—each ingredient in this Amish Potato Salad brings something special to the table. These simple staples work together to build layers of flavor, irresistible creaminess, and that signature bright yellow hue everyone associates with the best potato salads.
- Yukon Gold or Russet Potatoes (3 pounds, peeled and diced): Yukon Golds give creaminess, while russets make the salad fluffy and tender—choose your favorite or a mix!
- Hard-boiled Eggs (4 large, chopped): They add richness, plus a little extra protein and texture.
- Mayonnaise (1 cup): The base of the creamy dressing; go with a full-fat version for the richest flavor.
- Yellow Mustard (1/4 cup): Gives the salad its classic tang and bright color.
- Apple Cider Vinegar (1/4 cup): Adds a touch of acidity to balance out the sweetness.
- Granulated Sugar (1/2 cup): Enhances the flavors and delivers that sweet note typical of Amish recipes.
- Celery Seed (1/2 teaspoon): A tiny but mighty ingredient that boosts the salad’s traditional flavor.
- Salt (1/2 teaspoon): Essential for seasoning every bite.
- Black Pepper (1/4 teaspoon): Just enough to give a little kick without overwhelming the other flavors.
- Finely Chopped Celery (1/2 cup): Brings freshness and a satisfying crunch.
- Finely Chopped Onion (1/4 cup): Adds a savory backbone that ties everything together.
- Optional Paprika for Garnish: A sprinkle right before serving gives color and a subtle smoky note.
How to Make Amish Potato Salad
Step 1: Prepare and Cook the Potatoes
Start by peeling and dicing your potatoes into bite-size pieces. Add them to a large pot and cover with cold water—this step helps the potatoes cook evenly. Bring the pot to a boil over high heat, then reduce to a gentle simmer. Keep a close eye and cook for 10 to 12 minutes, or just until the potatoes are fork-tender. You want them soft, but not falling apart. Drain well and allow them to cool slightly while you whip up the dressing.
Step 2: Make the Creamy Sweet-Tangy Dressing
In a large bowl, whisk together the mayonnaise, yellow mustard, apple cider vinegar, granulated sugar, celery seed, salt, and black pepper. This is where the magic happens—taste and adjust the sugar or vinegar if you prefer it more tangy or sweeter. The dressing should be velvety smooth and brightly colored, begging to coat every morsel of potato.
Step 3: Combine the Ingredients
Gently add the warm potatoes, chopped hard-boiled eggs, diced celery, and onion to the bowl of dressing. Warm potatoes absorb more flavor, so don’t wait for them to get completely cold. Use a spatula to gently fold everything together. Try not to over-mix—some chunks are welcome! If you love a creamier salad, feel free to mash up a couple potato pieces right in the bowl for extra richness.
Step 4: Chill for Maximum Flavor
Cover the bowl tightly and transfer it to the refrigerator. Amish Potato Salad needs at least four hours (overnight is even better!) to let the flavors truly mingle. The wait is so worth it—everything tastes brighter and more balanced after a good chill.
Step 5: Garnish and Serve
Just before serving, sprinkle a little paprika over the top for that picture-perfect finish. A pop of red against the creamy golden salad is a classic Amish Potato Salad look no picnic table should be without!
How to Serve Amish Potato Salad
Garnishes
The beauty of Amish Potato Salad is in its vibrant, homey presentation! A generous sprinkle of bright paprika over the top is the iconic finish, but you can also add chopped fresh parsley, thinly sliced chives, or even extra hard-boiled egg slices for visual appeal and a touch of freshness.
Side Dishes
This potato salad is the ultimate companion for summer grilled chicken, smoky BBQ ribs, or a stack of classic burgers. It also shines alongside baked beans, crisp corn on the cob, or buttery rolls—basically, any traditional American picnic fare benefits from a scoop of Amish Potato Salad on the plate!
Creative Ways to Present
For potlucks or parties, try scooping the salad into individual mason jars for an adorable, mess-free presentation. Or use sturdy lettuce cups as edible boats for a twist your guests will love. You can even serve Amish Potato Salad in a hollowed-out cabbage or bread bowl for rustic charm that doubles as a conversation starter!
Make Ahead and Storage
Storing Leftovers
Amish Potato Salad actually gets better as it sits, making leftovers a treat! Store the salad in an airtight container in the fridge for up to 5 days. Give it a gentle stir before serving again to redistribute the creamy dressing.
Freezing
Unfortunately, creamy potato salads like this one don’t freeze well—the mayonnaise can separate and become watery upon thawing. For best results, enjoy your Amish Potato Salad fresh or refrigerated, rather than frozen.
Reheating
This salad is meant to be served chilled or at cool room temperature. If you want to take the chill off leftovers, just leave the container out for 10–15 minutes before serving. Microwaving isn’t recommended, as it can change the texture of the potatoes and dressing.
FAQs
What makes Amish Potato Salad different from regular potato salad?
Amish Potato Salad is known for its sweet and tangy dressing, created with mayo, mustard, vinegar, and sugar. The addition of celery seed and extra eggs sets it apart, making it creamier, more flavorful, and noticeably yellow compared to many classic potato salads.
Can I add other ingredients to Amish Potato Salad?
Absolutely! While the traditional recipe is a winner, you can customize yours by adding diced pickles, bell peppers, or fresh herbs. Just keep in mind these tasty extras may change the classic balance of flavors.
Is Amish Potato Salad gluten-free?
Yes, as long as your mayonnaise, mustard, and vinegar are all certified gluten-free, this salad contains only naturally gluten-free ingredients. Always double-check labels if you’re cooking for someone with celiac or gluten sensitivity.
How far in advance can I make Amish Potato Salad?
This salad tastes even better after the flavors develop, so making it a day ahead is actually encouraged. You can prepare it up to 2 days in advance—just garnish right before serving for the freshest look.
What potatoes are best for Amish Potato Salad?
Both Yukon Gold and Russet potatoes work beautifully. Yukon Golds hold their shape well and are naturally creamy; russets turn fluffy and tender, absorbing more of that luscious dressing. Use whichever you love most, or try a blend for the ultimate texture.
Final Thoughts
It’s time to bring some homespun comfort to your table! Amish Potato Salad is more than a side—it’s a celebration of simple ingredients, family gatherings, and old-fashioned flavor. Don’t be shy: make a batch, share it, and watch how quickly it disappears. Your next potluck or picnic will thank you!
Print
Amish Potato Salad Recipe
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Total Time: 32 minutes (plus chilling)
- Yield: 8 servings
- Category: Side Dish
- Method: Boiling
- Cuisine: American
- Diet: Vegetarian
Description
A classic Amish Potato Salad recipe that is creamy, tangy, and perfect for picnics and gatherings. This traditional side dish features tender potatoes, hard-boiled eggs, and a flavorful dressing.
Ingredients
Potato Salad:
- 3 pounds Yukon Gold or russet potatoes (peeled and diced)
- 4 large hard-boiled eggs (chopped)
- 1/2 cup finely chopped celery
- 1/4 cup finely chopped onion
Dressing:
- 1 cup mayonnaise
- 1/4 cup yellow mustard
- 1/4 cup apple cider vinegar
- 1/2 cup granulated sugar
- 1/2 teaspoon celery seed
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Optional: paprika for garnish
Instructions
- Cook Potatoes: Boil diced potatoes until fork-tender, then drain and cool.
- Prepare Dressing: Whisk together mayonnaise, mustard, vinegar, sugar, celery seed, salt, and pepper.
- Combine Ingredients: Mix potatoes, eggs, celery, and onion with the dressing.
- Chill and Serve: Refrigerate for at least 4 hours before garnishing with paprika and serving.
Notes
- For a creamier texture, mash some cooked potatoes before mixing.
- Adjust sugar and vinegar to taste for desired tanginess.
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 10g
- Sodium: 390mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 95mg
