Amish Potato Salad
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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.
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.Private Notes
Servings: 6 people
