Amish Potato Salad
This Amish Potato Salad is one of those recipes that always brings comfort to the table.
The combination of soft potatoes, hard-boiled eggs, and a flavorful dressing makes it irresistible.
It’s everything you want from a classic potato salad, and every bite feels like something familiar and homemade, the way potato salad should.
It’s the kind of dish that fits in anywhere – great for picnics, potlucks, family dinners, or to have as a side for lunch!
As you scroll to the recipe, don’t forget the tips section below. There are a few easy tricks that make this turn out perfectly every time!
Serves: 6
Prep time: 10 minutes
Chill time: 2 hours
Why You’ll Love This Recipe
This recipe gives you the best of old-fashioned potato salad with minimal effort.
It’s also great to prepare it in advance and let it chill while the flavors meld together.
Whether you’re serving it next to barbecue, fried chicken, or grilled burgers, this salad brings that comforting taste that everyone looks forward to.
Ingredients
- 1 1/2 pounds potatoes peeled cubed and boiled until tender: Russet potatoes work best here because they break down slightly and create that creamy texture.
- 2 hard boiled eggs: These add richness and that classic potato salad flavor everyone expects.
- 1 cup shredded carrot: Adds gentle sweetness and a pop of color that makes the salad feel special.
- 1 large rib celery chopped: Brings crunch and freshness to balance the creaminess.
- 1/4 cup diced onion: Gives just enough bite without overpowering the salad.
- 3/4 cup mayonnaise: The creamy backbone of the dressing so use a good quality one you love.
- 2 tablespoons yellow mustard: Essential for authentic flavor and that signature tang.
- 2 tablespoons white vinegar: Brightens everything and keeps the salad from tasting heavy.
- 2 tablespoons sugar: Provides that unmistakable Amish style sweetness.
- 1/2 teaspoon paprika: Adds warmth and color both inside and on top.
- 1/2 teaspoon salt: Enhances all the flavors and brings everything together.
Step-by-Step Guide
Step 1 Prepare the Potatoes
Peel and cube your potatoes then boil them in salted water until they are fork tender. You want them soft enough to mash slightly but not falling apart. Drain and let them cool just a bit.
Step 2 Build the Base
Add the warm potatoes to a large mixing bowl. Add the hard boiled eggs shredded carrot chopped celery and diced onion right on top. Using your spoon gently chop the eggs while they are in the bowl so everything stays together.
Step 3 Make the Dressing
In a separate bowl whisk together the mayonnaise yellow mustard white vinegar sugar paprika and salt until smooth and creamy. Give it a quick taste and adjust if needed.
Step 4 Combine and Smash
Pour the dressing over the potato mixture. Stir gently but intentionally using the back of your spoon to smash some of the potatoes as you go. You are looking for creamy with chunks not smooth mashed potatoes.
Step 5 Chill and Let It Work Its Magic
Cover the bowl and refrigerate for at least 2 hours. If you can wait overnight even better. Right before serving sprinkle a little extra paprika on top for color.
Tips, Tricks & Storage
- Use Russet Potatoes: You can use any potatoes you like, but Russet potatoes work best. They hold their shape well and absorb the dressing nicely.
- Cool the Potatoes Before Mixing: Letting the potatoes cool slightly before adding the dressing prevents them from falling apart and helps the sauce coat evenly.
- Yellow Mustard: While you can technically use other mustards, like Dijon or Honey Mustard, yellow mustard provides the most authentic flavor.
- Chill Before Serving: Amish potato salad tastes best after a few hours in the fridge, or even overnight. The dressing thickens slightly, and the flavors come together perfectly.
- Storage: Store in an airtight container in the refrigerator for up to 3 days. Stir gently before serving to refresh the dressing. It’s best served cold.
Variations and Substitutions
Add some chopped celery or onion for extra crunch, or toss in sweet pickle relish for a bit more zing.
You can even turn it into a fuller meal for a quick lunch by stirring in cooked, chopped ham or crispy bacon bits.
While you can make your own variations, it’s best to stick pretty close to the recipe for that classic potato salad taste.
Frequently Asked Questions
Q: Can I make this the day before serving?
Yes! It’s actually better that way. Chilling overnight helps the flavors blend and the dressing thicken slightly.
*Pro-Tip* This also makes a great light lunch that you can make the night before.
Q: Can I use red potatoes or leave the skin on?
You can, just make sure they’re washed well before cooking. Leaving the skins adds color and extra nutrients.
Q: How do I keep it from getting watery?
Make sure your potatoes are well-drained and cooled before mixing. Excess moisture is usually what causes a runny texture.
Q: Can I freeze potato salad?
Unfortunately, no — mayo-based dressings don’t freeze well. The texture changes after thawing. It’s best enjoyed fresh or chilled from the fridge.
Q: What should I serve with it?
Amish potato salad pairs beautifully with grilled chicken, burgers, pulled pork, or any kind of picnic spread.
If you loved this Amish Potato Salad, you’ll enjoy more tasty sides from our kitchen. Try the Cranberry Pecan Chicken Salad or Greek Pasta Salad for simple sides that bring flavor to any meal.
Amish Potato Salad
Ingredients
- 1 ½ pounds potatoes peeled, cubed and boiled until tender
- 2 hard boiled eggs
- 1 cup shredded carrot
- 1 large rib celery chopped
- ¼ cup diced onion
- ¾ cup mayonnaise
- 2 tablespoons yellow mustard
- 2 tablespoons white vinegar
- 2 tablespoons sugar
- ½ teaspoon paprika
- ½ teaspoon salt
Instructions
- Step 1 Prepare the Potatoes – Peel and cube your potatoes then boil them in salted water until they are fork tender. You want them soft enough to mash slightly but not falling apart. Drain and let them cool just a bit.
- Step 2 Build the Base – Add the warm potatoes to a large mixing bowl. Add the hard boiled eggs shredded carrot chopped celery and diced onion right on top. Using your spoon gently chop the eggs while they are in the bowl so everything stays together.
- Step 3 Make the Dressing – In a separate bowl whisk together the mayonnaise yellow mustard white vinegar sugar paprika and salt until smooth and creamy. Give it a quick taste and adjust if needed.
- Step 4 Combine and Smash – Pour the dressing over the potato mixture. Stir gently but intentionally using the back of your spoon to smash some of the potatoes as you go. You are looking for creamy with chunks not smooth mashed potatoes.
- Step 5 Chill and Let It Work Its Magic – Cover the bowl and refrigerate for at least 2 hours. If you can wait overnight even better. Right before serving sprinkle a little extra paprika on top for color.
