Amish Potato Salad

Why You’ll Love This Recipe

You’ll love this Amish Potato Salad because it combines creamy texture with a perfectly balanced sweet-and-tangy flavor. The dressing has a rich, smooth consistency that coats every piece of potato beautifully. It’s easy to make, ideal for preparing ahead of time, and a guaranteed crowd-pleaser for potlucks, cookouts, and family gatherings.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Russet or Yukon Gold potatoes
• Hard-boiled eggs, chopped
• Mayonnaise
• Yellow mustard
• Apple cider vinegar
• Sugar
• Celery seed (optional)
• Onion, finely diced
• Celery, finely chopped
• Salt and black pepper

Directions

1. Peel and cut the potatoes into bite-sized chunks. Place them in a large pot and cover with cold water.
2. Bring to a boil over medium-high heat and cook until the potatoes are tender but not falling apart, about 10–12 minutes. Drain and let cool slightly.
3. In a medium bowl, whisk together the mayonnaise, mustard, apple cider vinegar, sugar, celery seed (if using), salt, and pepper until smooth.
4. In a large mixing bowl, combine the cooked potatoes, chopped eggs, onion, and celery.
5. Pour the dressing over the mixture and gently toss until evenly coated.
6. Taste and adjust seasoning as desired.
7. Cover and refrigerate for at least 1 hour before serving to let the flavors meld.

Servings and timing

This recipe serves 6–8 people.
Preparation time: 15 minutes
Cooking time: 12 minutes
Chilling time: 1 hour
Total time: Approximately 1 hour 30 minutes

Variations

• Bacon Lovers’ Version: Add crumbled cooked bacon for a smoky, savory touch.
• Pickle Twist: Stir in chopped sweet pickles or relish for extra tang and crunch.
• Herbed Potato Salad: Add fresh dill, parsley, or chives for a fresh, aromatic flavor.
• Lighter Version: Use half mayonnaise and half Greek yogurt for a lighter dressing.
• Spicy Kick: Add a dash of paprika or cayenne pepper to the dressing for subtle heat.

Storage/Reheating

Store leftover Amish Potato Salad in an airtight container in the refrigerator for up to 4 days. Do not freeze, as the creamy dressing will separate when thawed. This salad is best served chilled, so there’s no need to reheat. If it thickens in the fridge, stir in a tablespoon of mayonnaise or a splash of vinegar before serving to refresh the texture.

FAQs

What makes Amish potato salad different from regular potato salad?

Amish potato salad is sweeter and tangier, thanks to the addition of sugar, mustard, and vinegar in the dressing.

Can I make this salad ahead of time?

Yes, it’s best made ahead and chilled for at least an hour to enhance the flavor.

What type of potatoes work best?

Russet or Yukon Gold potatoes hold up well and have a creamy texture when cooked.

Can I use miracle whip instead of mayonnaise?

Yes, miracle whip is traditional in many Amish-style recipes and adds extra sweetness.

How do I prevent the potatoes from getting mushy?

Boil just until tender, then drain immediately and cool slightly before mixing with the dressing.

Can I add other vegetables?

Yes, diced bell peppers or shredded carrots add great color and crunch.

Is this dish served warm or cold?

Amish potato salad is served chilled or at room temperature.

Can I make it without eggs?

Yes, but the eggs add creaminess and richness to the texture.

How do I adjust the sweetness?

Simply reduce or increase the sugar to match your taste preference.

How long will it last in the refrigerator?

It will stay fresh for up to 4 days when stored properly in an airtight container.

Conclusion

Amish Potato Salad is a comforting, flavorful dish that adds a touch of nostalgia to any meal. Its creamy, sweet-and-tangy dressing sets it apart from traditional potato salads, making it a standout side for picnics, holidays, and backyard barbecues. Simple, satisfying, and full of classic flavor, this recipe is one you’ll come back to again and again.

Amish Potato Salad

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A creamy, tangy, and slightly sweet Amish Potato Salad made with tender potatoes, hard-boiled eggs, and a smooth dressing of mayonnaise, mustard, vinegar, and sugar. Perfect for picnics, potlucks, or family barbecues.

• Author: Laura
• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Total Time: 1 hour 30 minutes
• Yield: 6–8 servings
• Category: Side Dish
• Method: Boiled
• Cuisine: American
• Diet: Vegetarian

Ingredients

• 2 lbs Russet or Yukon Gold potatoes, peeled and cubed
• 3 hard-boiled eggs, chopped
• 3/4 cup mayonnaise
• 2 tablespoons yellow mustard
• 1 tablespoon apple cider vinegar
• 2 tablespoons sugar
• 1/2 teaspoon celery seed (optional)
• 1/2 cup onion, finely diced
• 1/2 cup celery, finely chopped
• Salt and black pepper, to taste

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Instructions

1. Peel and cube the potatoes. Place them in a pot and cover with cold water.
2. Bring to a boil and cook for 10–12 minutes, until just tender. Drain and let cool slightly.
3. In a medium bowl, whisk together mayonnaise, mustard, apple cider vinegar, sugar, celery seed (if using), salt, and pepper.
4. In a large bowl, combine the potatoes, chopped eggs, onion, and celery.
5. Pour the dressing over the mixture and toss gently to coat.
6. Adjust seasoning to taste, then cover and refrigerate for at least 1 hour before serving.

Notes

• Use Miracle Whip instead of mayonnaise for a traditional Amish-style sweetness.
• Don’t overcook the potatoes—tender but firm is key for perfect texture.
• Best served chilled; flavor improves after a few hours in the fridge.
• Stir in crumbled bacon or sweet pickle relish for delicious variations.
• Store leftovers in the fridge for up to 4 days. Do not freeze.

Nutrition

• Serving Size: 1 cup
• Calories: 280
• Sugar: 6g
• Sodium: 330mg
• Fat: 18g
• Saturated Fat: 3g
• Unsaturated Fat: 14g
• Trans Fat: 0g
• Carbohydrates: 24g
• Fiber: 3g
• Protein: 6g
• Cholesterol: 110mg