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.
How To Make Amish Potato Salad
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
Step-by-Step Guide
1. In a large bowl add the cooked potatoes, eggs, carrot, celery and onion.
2. Chop up the eggs while in the bowl with the potatoes.
3. In a mixing bowl whisk together the mayonnaise, mustard, vinegar, sugar, paprika, and salt.
4. Add the dressing to the potatoes.
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.
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
Print Recipe
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
- 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.
