Amish Potato Salad

Jump to Recipe Print Recipe
Amish Potato Salad

Serves: 6
Prep time: 10 minutes
Chill time: 2 hours

Amish Potato Salad is always my favorite!  It is so flavorful with a little sweetness from sugar and carrots.  It is always the first to go at any cookout!

Tender potatoes, onion, celery, hard boiled eggs and carrots are all combined with a sweet mustard mayo sauce that will have them lining up at the bbq!

A white bowl filled with creamy potato salad, topped with paprika, sits on a green and white cloth with a white pitcher and drink jar in the background.

How To Make Amish Potato Salad

A variety of ingredients in bowls, including chopped potatoes, hard-boiled eggs, carrots, celery, onion, mayonnaise, mustard, seasoning, and sugar, arranged on a white surface.

Ingredients

  • 1 1/2 pounds potatoes, peeled, cubed and boiled until tender
  • 2 hard boiled eggs
  • 1 cup shredded carrot
  • 1 large rib celery, chopped
  • 1/4 cup diced onion
  • 3/4 cup mayonnaise
  • 2 tablespoons yellow mustard
  • 2 tablespoons white vinegar
  • 2 tablespoons sugar
  • 1/2 teaspoon paprika
  • 1/2 teaspoon salt
A bowl of macaroni salad topped with paprika sits on a green and white patterned cloth next to a wooden spoon.

Step-by-Step Guide

1. In a large bowl add the cooked potatoes, eggs, carrot, celery and onion.

A variety of ingredients for potato salad, including chopped potatoes, two boiled eggs, carrots, mustard, chopped onion, chopped celery, mayonnaise, salt, sugar, and paprika.

2. Chop up the eggs while in the bowl with the potatoes.

A glass bowl with chopped boiled eggs, carrots, celery, onions, and hearts of palm; next to it is a bowl of yellow dressing with a spoon.

3. In a mixing bowl whisk together the mayonnaise, mustard, vinegar, sugar, paprika, and salt.

A glass bowl filled with a yellow, creamy cauliflower salad mixed with sliced carrots and green vegetables, placed on a white marble surface.

4. Add the dressing to the potatoes.

A glass bowl filled with deviled egg potato salad, topped with a generous sprinkle of paprika, on a white marble surface.

5. Stir until combined.  You want to use your spoon while stirring to smash some of the potatoes, so you end up with a creamy potato salad that still has some potato chunks.

6. Cover and refrigerate at least 2 hour or until cold (24 hours is preferred to allow the flavors to develop).

7. Sprinkle with more paprika before serving.

Close-up of classic potato salad mixed with mayonnaise, chopped eggs, and topped with a sprinkle of paprika.
A white bowl filled with creamy potato salad topped with paprika, sitting on a striped cloth with a drink and condiment bottles in the background.

Tips and Tricks

  • Store leftovers in an airtight container in refrigerator for up to 3 days.
  • You can use any potatoes you like, I do prefer to use russets for this recipe.
  • I would suggest only using yellow mustard for this recipe for an authentic taste.
A bowl of potato salad topped with paprika sits on a patterned green and white cloth on a wooden surface.

Amish Potato Salad

Print Recipe
A white bowl filled with creamy macaroni and cheese, topped with a sprinkle of paprika, sits on a green and white striped cloth next to a wooden spoon.
Prep Time:10 minutes
Chill Time:2 hours
Total Time:2 hours 10 minutes

Ingredients

  • 1 1/2 pounds potatoes peeled, cubed and boiled until tender
  • 2 hard boiled eggs
  • 1 cup shredded carrot
  • 1 large rib celery chopped
  • 1/4 cup diced onion
  • 3/4 cup mayonnaise
  • 2 tablespoons yellow mustard
  • 2 tablespoons white vinegar
  • 2 tablespoons sugar
  • 1/2 teaspoon paprika
  • 1/2 teaspoon salt

Instructions

  • In a large bowl add the cooked potatoes, eggs, carrot, celery and onion.
  • Chop up the eggs while in the bowl with the potatoes.
  • In a mixing bowl whisk together the mayonnaise, mustard, vinegar, sugar, paprika, and salt.
  • Add the dressing to the potatoes.
  • Stir until combined. You want to use your spoon while stirring to smash some of the potatoes, so you end up with a creamy potato salad that still has some potato chunks.
  • Cover and refrigerate at least 2 hour or until cold (24 hours is preferred to allow the flavors to develop).
  • Sprinkle with more paprika before serving.
Servings: 6 people
A white bowl filled with creamy macaroni and cheese, topped with shredded cheese and sprinkled with paprika.

Similar Posts