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
Scale
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
