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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.

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

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

Find it online: https://thefamilycooking.com/amish-potato-salad/