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–+ servings

Amish Potato Salad

Creamy sweet and tangy Amish Potato Salad made with tender potatoes eggs carrots and a classic mustard mayo dressing that disappears fast at every cookout.
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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.
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Prep Time:10 minutes
Chill Time:2 hours
Total Time:2 hours 10 minutes

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.

Notes

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. 

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Servings: 6 people
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